North Delta Red Beans and Rice

Over the years I have eaten at many Louisiana or Cajun style restaurants. One of the staple side dishes served is Red Beans and Rice. I could make a meal out of just the red beans and rice. So here's my version, I call them "North Delta Red Beans and Rice".

Living in Chicago I'm not always able to get my hands on some of the true Louisiana style ingredients that New Orleans cooks insist on when making their red beans and rice. But I've found that you can duplicate the complex flavors that this recipe has by using some well choosen alternatives.

Most Louisianna recipes for red beans and rice call for three different types of pork, sausage, ham and pork shoulder. Andouille sausage is easy enough to find so that wasn't a problem. Tasso, which is pork thickly coated with spices and resembles jerky, is something that I would have a hard time finding; my alternative is bacon. The last pork ingredient, pickled pork shoulder or pickled meat is something that I haven't found so my alternative becomes red wine vinegar added at just the right time during the cooking process.

Finally, the beans. There is a local brand of dried red kidney beans called "Camellia Brand" that most New Orleans' cooks prefer. I found that small red beans will work just as well if you give them a good brine for up to twenty-four hours before cooking.

I want to get back to the andouille sausage. This is one ingredient that is worth the effort. If you have a Whole Foods in your area they carry a brand called "Willshire Andouille Sausage" that works great and its worth the effort to track down. In a pinch, you can use "Bruce Aidells Cajun Style Andouille Sausage" which is available at most large grocery stores. But if you want get really nerdy about this just go out to the internet and search for keywords like, andouille sausage or cajun ingredients. Two sites that I really like are www.cajungrocer.com and www.cajunsausage.com. You can order your authentic andouille sausage, tasso, pickled pork shoulder and Camellia Brand beans.

So let's get started!

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North Delta Red Beans and Rice

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Red Beans

*****Ingredients*****

1 pound dried small red beans, about 2 cups
6 slices of bacon, chopped
1 medium onion, finely chopped
1 green bell pepper, seeded and finely chopped
3 celery ribs, finely chopped about 1 cup
3 - 5 garlic cloves, minced or pressed
3 cups chicken stock
6 cups water
8 oz Andouille sausage, halved lengthwise and cut into small pieces
2 tsp red wine vinegar, plus some extra
1 tsp thyme
1 tsp sweet paprika
2 - 3 bay leaves
1/4 tsp cayenne pepper (optional)
Fresh ground black pepper and salt to taste
3 scallions (green onions) thinly sliced (optional)

*****Brining the Beans*****

In large non reactive bowl, dissolve 3 tblsp salt in 4 quarts of cold water.

Add beans and soak at room temperature for 24 hours. Drain and rinse well.

*****Preparation*****

In a large well, seasoned pot heat bacon over medium heat. Stirring regularly until browned and fully rendered. Add onion, green pepper and celery, stir frequently until vegetables are soft and onion is translucent.

Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, black pepper and salt, cook until their fragrance is released about 1 minute. Stir in beans, chicken stock, water, bring to boil over high heat. Reduce heat and vigorously simmer, stir occasionally until beans are just soft and liquid begins to thicken, 45 to 60 minutes.

Stir in sausage, red wine vinegar and cook until liquid is thick and beans are tender and creamy, about 30 minutes. Season to taste with salt and black pepper, add more red wine vinegar if necessary. Serve over white rice with topped scallions if desired.

**Let the beans cool then refrigerate for up to two days. You'll find that the flavors become even more complex. If needed, add a little water to thin out if necessary.

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White Rice

*****Ingredients*****

2 cups long grain white rice
3 cups water
2 tblsp butter
1 tsp salt

*****Preparation*****

Pour rice into a 4 quart pot. Add water, salt and butter, mix and cover. Bring water and rice to a boil over medium high heat then reduce heat to medium. Let the water and rice boil until water level sinks to just below the rice. Remove cover and place the cover in middle of a kithcen towel. Fold excess towel over top of cover and replace cover on the pot. There should be a snug fit. Turn heat down to lowest setting. Cook rice over low heat for about 20 to 30 minutes until rice is cooked through. Fluff with fork if necessary before serving.

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