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Snowy day in DC: Let’s eat red beans and rice

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The very first thing that comes to mind when it’s a grey, rainy day — or a snowy mess of a day — is a big pot of red beans and rice. I have a ridiculous pantry, so I have the ingredients for this dish on hand pretty much all the time. So when the craving hits, I get to work since this dish needs a good 3 hours minimum to come together in the pot.

I have been making versions of this for 35 years, and it has evolved over time into this delicious stew. I have played around with the recipe, but the most important improvement is my rice game. I use an old-school method that makes great rice, and I use Carolina Gold rice, which is an amazing heirloom grain that many SC farmers have been bringing back to life in recent years. If you can find some (the Internet is your friend for this in much of the country), try it and you might be converted, too….

This dish is also friends with a good cast-iron skillet of cornbread. Bon appetit!

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Red beans and rice

Recipe by Chuck Cushman
Servings

6-8

servings
Prep time

20

minutes
Cooking time

4

hours 

Cajun goodness. This recipe started out by following Paul Prudhomme’s recipe about 35 years ago. Over time I have changed out the beans for dried ones, the pepper doesn’t go in until the end to stay vibrant, and I cook it long and slow — grandma style. Another killer comfort food recipe for a cold winter day.

Ingredients

  • 1 large white onion, chopped

  • 1 poblano pepper, chopped

  • 1 rib celery, chopped

  • 1 Lb. smoked sausage (andouille, kielbasa, etc.), sliced in 1/2 inch thick rounds

  • 1/4 Lb. cooked ham, chopped in 1-inch cubes, or cubed prosciutto

  • 1 smoked ham hock or turkey leg, or 2-3 smoked turkey necks

  • 3 bay leaves

  • 1 Tbsp garlic powder

  • 1 Lb. DRIED red beans (red kidney beans, Camellia brand beans, or any Latin red bean you really like)

  • 6 cups water or stock (I usually use ham-flavored)

  • q.b. Kosher salt to taste

  • 1 Tbsp oregano

  • 1 Tbsp fresh black pepper

  • 1 Tbsp paprika

  • 1 tsp Cayenne

  • 1 tsp white pepper

  • 1 Tbsp Tabasco sauce

Directions

  • Pick through the beans and make sure they’re clean and ready to go. Set aside.
  • In a big pot or Dutch oven, heat some olive oil over medium-high heat. Sauté the onions, peppers, celery, and the meats until the veg are all soft. Add the bay leaves and garlic powder and stir to mix them in.
  • Toss the beans into the pot and add the water, then salt the pot with 1-2 tsp of salt. Bring to a boil then reduce to a simmer and cook, covered, for about 2-2 1/2 hours, until the beans are cooked through. You need the time for the sauce to develop full flavors, which is why I use dried beans here.
  • When the beans are nearly done, add all the pepper and the Tabasco, and adjust the salt if needed. You want the sauce to thicken a little like a stew.
  • Sometimes I add a pat of butter and swirl it in just for silkiness, but that is totally optional.
  • Serve over plain rice — I like Carolina Gold for this because of its aroma and rich taste. I also like cornbread on the side.

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