We had red beans and rice last night in honor of Mardi Gras and all the wonderful doin's going on in New Orleans at the moment. It's certainly a tasty and trouble free dinner because you just put it on the stove and forget about it.
Couldn't be a better solution let me tell ya' because at the moment I've got my nose buried in a book (The Help by Kathryn Stockett) and I'm having a really hard time putting it down to take care of mundane tasks like cleaning, ironing and cooking. That'll give you an idea about how good the book is when it has taken away my desire to cook.
The glorious pot of soul food starts with sauteed onion, celery and garlic before the soaked red beans enter the picture and just gets better after that. Joined in the pot by meaty ham hocks and smoked Andouille sausage, it simmered darn near unattended for the better part of the afternoon. Served with a scoop of fluffy long grain rice, it's a warm comforting somewhat spicy bowl of Southern bliss, especially with a hunk of hot cornbread, crunchy on the outside and moist inside studded with flecks of jalapeno, corn and cheddar cheese. Ah yum!
Gotta run. I'm on the last 50 pages and if I want to get anything at all accomplished today, I'm going to have to finish that book. I wish there were another 400 pages in it though because quite frankly I'm just not ready for it to be over yet.
I'm sending you directly to foodnetwork.com for this fabulous Emeril recipe because I'm just in too much of a hurry, plus the only thing I changed was to double the amount of Andouille in the recipe just because we love the darn stuff.
A year ago - Broccoli Gratin