Thread by @NoJesuitTricks

Though humble, Red Beans and rice is a delicious meal when made well. I’d like to share my recipe with you.

Red Beans and Rice is iconic in Louisiana and other parts of the South as cotton and kudzu. Historically, Monday was “wash day.” Since ladies spent most of the day doing laundry from the previous week, there wasn’t much time to prepare a complicated meal.

Sunday Dinner, the grandest meal of the week, usually left families with ham bones or other bits of smoked meat. So grandmother, mothers, and big sisters would use those leftover pieces to season a big pot of kidney beans.

Following that long line of practical matriarchs, we begin where they began–with a good piece or two of smoked meat. I liked to use a smoked ham hock, a pound of traditional andouille sausage, and some hog jowl for mine.

Preparation:

Get some beans! Camellia Red Kidney if you can find them. Rinse them (taking out any bad beans), and soak them for at least a few hours in cold water. Overnight if possible.

Chop a quarter pound of hog jowl (or bacon) into chunks. Also slice your andouille sausage.

Grab 1 large onion, 2 stalks of celery, and half a big bell pepper or so, and 1 clove of garlic, and finely chop them.

You will also need the following: 2 bay leaves, ½ tablespoon of thyme, ½ tablespoon of Cajun season 1 heaping tablespoon of sugar, 6 to 8 cups of chicken stock, and a small can of tomato sauce if you are shooting for a Creole twist.

Cooking:

While you are chopping veggies, render some grease from your sliced hog jowl (or bacon) in a large pot. After the pieces are browned, remove from pot.

Add the sausage and all of the vegetables (except the garlic) and cook on medium heat until the vegetables are soft. Then add the garlic and cook for about 30 seconds.

Now add your ham hock, hog jowl, and beans to the pot. (Add the tomato sauce if you are using it). Throw in all of the dry seasonings as well (but do not add salt).

Cover with the chicken stock and bring to a boil. Then reduce heat to a steady simmer, cover with a lid, and let them cook for 3 ½ to 4 hours.

Once beans are soft, use a potato masher to mash about half of the beans. This creates that slightly thick texture that you desire. Add a dash of hot sauce and taste. Add salt if needed at this point. Serve over boiled or steamed rice.