In my quest for healthier eating, I’m exploring some Cajun cuisine to add some flavor and variety. I love New Orleans and the food found there. My burger cooking philosophy comes from a place called Company Burger down there. There’s a thing called barbecue oysters that are simply amazing and then there’s beans and rice.

Years ago I was lucky enough to help with rehabbing houses in St Bernard parish in LA after a hurricane, Issac I believe. I was talking to one of the workers who did that full time and he told of how they would cut everything up the night before and soak the beans and throw it all in the pot when they got home and had a hearty meal for the end of the day. If you skip the meat this is actually an amazing vegetarian dish that may be boarder line vegan if I had any idea what the criteria was…

This makes a little over 5 pounds of food not including the rice it’s served with. To this end, you can partition it out by the pound into freezer bags for long terms storage, simply defrost in the fridge/sink, reheat and serve. This recipe is borrowed from Serious Eats here.

New Orleans–Style Red Beans and Rice

Cook 3 hrs 5 mins
Active 30 mins
Soaking Time 8 hrs
Total 11 hrs 5 mins
Serves 6 to 8 servings

Ingredients

• 1 pound (450g) red kidney beans
• Kosher salt
• 1 tablespoon (15ml) vegetable oil or lard
• 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks
• 1 large onion, finely chopped (about 12 ounces; 340g)
• 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)
• 4 ribs celery, finely chopped (about 8 ounces; 225g)
• 4 medium cloves garlic, minced
• 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)
• 1 teaspoon (about 4g) ground sage
• Freshly ground black pepper
• 1 smoked ham hock (optional)
• 8 ounces (225g) pickled pork shoulder or rind (optional; see note)
• 4 sprigs fresh thyme
• 3 bay leaves
• Hot sauce, such as Crystal or Frank’s, to taste
• Cider vinegar, to taste (optional; see note)
• Cooked white rice, for serving

Directions

1. Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
2. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
3. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.