There are several things that are not only quintessentially southern, but are quintessentially New Orleans. Red Beans and Rice on Mondays is one of those things.
It has always been interesting to me that regardless of where you grow up in the state of Louisiana the traditions that exist in New Orleans are somewhat embedded into your brain. It is its own little world with culture, tradition and nuances that are uncharacteristically unrivaled.
But should you marry into that culture, you might as well start jotting notes in your I Married a Nola Boy handbook.
Before you know it, you’ll be taking notes on how to master things like classic Crock Pot Red Beans & Rice and your mother in law’s Oyster Dressing recipes. You’ll learn that you can never go wrong with Doberge Cake for a birthday celebration….or any celebration for that matter. You’ll know the difference between a muffaletta and a poboy and not only will you know which brand of bread suits both best, you’ll tackle both with ease. You’ll learn that you will never ever win the great snoball versus snow cone debate and you will adjust your vocabulary to accommodate both. You’ll crave beignets like you never thought possible and your weekends will include cafe au lait, always. And like it or not, your closet will need to have a section of purple, green and gold for the Mardi Gras season and you’ll simply switch out the green for black and gold for Saints football in the Fall.
You’ll be hard pressed to find a Southern cookbook that doesn’t have some variation of Red Beans & Rice included inside. Personally, I love the idea of utilizing the crock pot and implementing the ole fix and forget it method.
This recipe is sort of a little bit of this recipe and a little bit of that recipe. It’s a combination of how my grandma would make the beans with a few additional spices that maybe she added but just never mentioned for fear I wouldn’t eat it.
- 1 large onion, diced
- 2 ½ tsp olive oil
- 1 tbsp garlic, minced
- 1 tbsp Tony’s Chachere’s Creole Seasoning
- 1 tsp dried oregano
- salt & pepper to taste
- 4 cups red beans- rinsed, drained and soaked overnight
- 2 links of Louisiana hot sausage, sliced
- 1 package pickled pork, cut into small cubes
- 3 cups chicken broth
- 1 tsp Tabasco sauce (I use the sweet & spicy variety)
- 1 tsp red wine vinegar
- Garnish: chopped green onion
- 3 cups cooked white rice
- Soak the beans overnight in enough water to cover. Rinse, drain and set aside.
- Cut sausage and pork into small pieces, about the size of the red beans.
- Heat olive oil in a heavy skillet and sauté the diced onion until translucent. Add garlic and sauté for an additional minute or so. Add the creole seasoning, oregano, and continue to sauté.
- Add the sausage to the onion mixture and cook until the edges begin to brown and are slightly crisping. There’s no need to cook entirely through since they’re going into the crockpot, this just gives them a darker color.
- Put the onion mixture with the sausage into a crock pot. Add the beans and chopped pickled pork. Add the chicken stock, Tabasco sauce, salt and pepper, and red wine vinegar and stir to combine.
- Cook on high for 6-8 hours, until the beans are soft. At about the 6 hour mark, stir the beans and using the back of a wooden spoon gently press some of the beans into the side of the crockpot allowing them to dissolve into the liquid.
- Serve with a scoop of white rice on top. Garnish with chopped green onion.
Isn’t it funny how as you age you learn that onions and hot sauce aren’t quite so bad and you feel guilty for ever making your grandmother strain your gumbo for fear of eating an onion? Not that I ever did that or anything.
Even if you’re not from the South, there’s nothing more welcoming than a big bowl of Red Beans & Rice as the temperatures start falling and we kick Summer to the curb and say hello again to Fall.
And with football season right around the corner, there’s no easier way to feed a crowd than having something simmering in the crock pot.
And if that isn’t enough reasoning, it also works wonders for when you’re traveling out of town and leaving your husband to fend for himself.
Beans. For. Days.
They’ll be no accusing you of leaving him home alone with nothing in the fridge.