Party Time Red Beans and Rice

Red beans and rice is a Louisiana classic that feeds a party and keeps fans cheering. I offer this dish along with Big Feed Jambalaya ([>]) at my annual Christmas party. And make some extra Salt-Free Cajun Seasoning—it’s great on everything from grilled chicken to fried fish to deviled eggs, and it’s a good rub for Fast Lane Fried Turkey ([>]). Use a Louisiana brand of red beans, if you can find one. I adapted this recipe from one in Louisiana Real and Rustic (William Morrow, 1996) by Emeril Lagasse.

 

SERVES 8

 

1	pound dried red kidney beans, rinsed and picked over
2	tablespoons vegetable oil
1	cup chopped onions
½	cup chopped green bell peppers
½	cup chopped celery
1	teaspoon salt
4	bay leaves
2	tablespoons Salt-Free Cajun Seasoning (recipe follows)
3	tablespoons chopped garlic
½	teaspoon vinegar-based hot pepper sauce, or to taste (optional)
6	cups cooked rice

1. Place the beans in a large bowl and add enough water to cover by at least 1 inch. Let soak 8 hours or overnight.
2. Drain the beans. In a large saucepan or Dutch oven, heat the vegetable oil over medium-high heat. Add the onions, green peppers, celery, salt, bay leaves, and Salt-Free Cajun Seasoning and sauté for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot by a couple of inches. Add hot pepper sauce, if desired.
3. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add water if the mixture becomes dry and thick.
4. After 2 hours, use a wooden spoon to mash about half of the mixture against the side of the pot, and stir to blend. Continue to cook uncovered, stirring occasionally, for another 1½ hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
5. Remove the bay leaves and serve over cooked rice.

EXTRA POINTS This dish can be cooked a day ahead, refrigerated, and reheated gently on a burner or grill over low heat. Wait until the last minute to combine the beans and rice, though.

 

SALT-FREE CAJUN SEASONING

 

Make sure you use garlic and onion powder, not salt. Add more cayenne if you like it hot.

 

MAKES ABOUT ⅓ CUP

 

1	tablespoon plus 1½ teaspoons paprika
1	heaping tablespoon garlic powder
1½	teaspoons onion powder
1½	teaspoons cayenne pepper
1½	teaspoons dried marjoram or oregano
1½	teaspoons dried thyme
½	teaspoon hot chili powder

Combine all of the ingredients in a small bowl. Store in an airtight jar for up to 6 months. The spice mix may clump, but simply shake the jar to loosen it up.