Happy Fat Tuesday!
I think it’s only fitting to eat real Louisiana Red Beans and Rice on Fat Tuesday. This recipe is so good and has quite a kick!
Before you Begin: Open a bottle of wine or a cold beer to enjoy during the preparation of this recipe.
Louisiana Red Beans and Rice
Start with 1 lb. of dry red beans
Cover beans with 2 inches of water and soak overnight. Or, bring beans to a boil for 1 minute, remove from heat, and soak for at least one hour. Drain beans and rinse.
Put the beans back in the pot and cover them with water 2 inches above the level of the beans. Put over high heat to begin cooking while you prep the other ingredients.
You need to chop the following vegetables very finely and the easiest way to do this is using a food processor.
Chop 4 cloves of garlic
1 very large onion (about 2 cups chopped)
4 ribs celery
1 large bell pepper (about 1 1/2 cups chopped)
Add the remaining ingredients:
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/4-1 teaspoon red pepper
1/2 teaspoon freshly ground black pepper
1-2 teaspoons chopped chipotle pepper in adobe sauce
1 Tablespoon Louisiana Hot Sauce
1 teaspoon Liquid Smoke
When the beans reach a boil, reduce heat and simmer. Stir occasionally. Cook until the beans are very tender and falling apart. This will take from 2-3 hours.
Add the salt to taste and cook for at least 10 more minutes until the beans are disintegrating and the sauce is thick. Remove the bay leaves and serve over rice.
My husband and daughter really liked this dish, but it was too spicy for my 6-year-old. He ended up eating a “Fat Tuesday peanut butter and jelly sandwich with pretzels and grapes.”
“Laissez Les Bons Temps Rouler” or should I say…let the good times roll!