less one bean...
Dad's Red Beans and Rice recipe has been on the list for a while. The problem, you see, is that you eat them on Monday. It's one of many food tradtions in New Orleans. Monday in New Orleans was traditionally laundry day. So, while the washing was done, the beans would soak and cook. Hungry on Monday? Red Beans and Rice.
For this reason, I've not cooked them on a long and lazy Sunday, like so many pot roasts and gumbos. I've waited for a magical Monday and have come up short. Last Sunday, however, I toook a look at my Cooking Goals list and it was the Cajun elephant in the room. I had to do it. I went to the store and bought my litany of sausages and meats. I bought my beans and poured them into Lady LeCreuset to soak overnight. In accordance to strict family tradition, I removed a single bean (you may email me for details on why...). The next day I brought the recipe to the office with me to review and mentally prepare. This is when I started adding up my time. Chop, brown, remove, repeat. Medium heat, covered, 2 1/2 hours. Low boil, 1 hour. I realized that, at this rate, dinner would be served at midnight. I'd have been better off staying at home doing my laundry! But with my beans in the soaking pot, I was in too deep to reschedule my undertaking. It was, as they say, on.
If you find yourself in a situation where you have more cook time than energy to cook, might I recommend you find yourself a soux chef. I was lucky enough to find one such resource in our friend Chip, visiting from the great town of Appomattox, Virginia. From the James Beard school of thought, a new cullinary undertaking sounded good to him (especially since he'd be sharing the wealth when we eventually did eat!). He chopped up the Holy Trinity (onions, peppers, celery!) and all of the meat. When I got home from the office, I was ready to rumble. With someone making sure the house wasn't catching fire, I even had time to run to the gym. SuperChef!!
At 9:45, we ate dinner. The beans and rice were everything I wanted and more, and I served them with white bread and lots of butter. Memories of red bean sandwiches came flooding back from my childhood- my grandmother used mayo but, for me, butter is better. As with many popular New Orleans dishes, Red Beans and Rice are better the next day. With this in mind, I'll probably push this whole process back one day and cook everything on that long and lazy Sunday I mentioned. I woke up the next morning still full from dinner and, honestly, not wanting Red Beans and Rice for a while. I threw the rest in the freezer and look forward to another Red Beans and Rice Monday soon- this time, in only ten minutes.
