In the 1980s Popeye’s Chicken came to Chicago and I was introduced to their wonderful fried chicken and sides. Up to that point a “side” meant only one thing, french fries. However, Popeye’s gave that term a tantalizing new meaning to me.
I loved their now discontinued dirty rice, but I have to say that I went crazy for their red beans and rice.
Red beans and rice is traditionally a Louisiana dish made on Mondays which were wash days. Before the advent of the washing machine washdays were back breaking labor days. Busy moms needed something easy for dinner, and they borrowed from their African, Spanish, and French cultures and came up with red beans and rice. This dish was simple, cheap, filling, and delicious. It could be parked on the stove, or in the oven and cooked for hours unattended. When dinner time rolled around it was waiting to fill hungry bellies.
For years I searched for the most traditional red beans and rice recipe. I discovered that there are dozens of “traditional” recipes.” However, they often have a few elements in common. Red beans typically simmer along with aromatic vegetables and some spices for hours until they become a delectable dish. Let’s take a look at the basics.
The beans
These are typically small, red kidney beans traditionally of the Camellia brand. However, any kidney beans can be used. Most often used, and most economical are dried beans. However, you can find quick recipes that use canned beans.
Dried beans are usually soaked overnight, but can also be softened by boiling them in water and then letting them sit for several hours. Additionally, you can cook them “dry” if you use a pressure cooker.
The fat
Naturally, you saute your vegetables in fat, if you have some bacon grease, great! However, you can use cooking oil, olive oil, butter, margarine, lard; whatever you have around.
The meat
Traditionally, a ham bone leftover from Sunday dinner was used. However, the choices are endless and many recipes use combinations of meats. Some common meats include Andouille sausage, smoked turkey wings, ham chunks, salt port, and ham hocks. You can also find recipes that use smoked sausage and smoked Polish sausage. Stick type sausages are usually sliced and sometimes the slices are browned for added flavor.
The liquid
You need to cook the beans in something and water is often used. However, chicken broth adds flavor.
The spices
The spice combination varies from recipe to recipe. Some sort of heat is added in the form of red pepper, pepper flakes, or hot sauce. Thyme and oregano are popular herbs, and they are sometimes used separately and in other recipes together. Garlic seems to be in most recipes, as is a bay leaf or two. Some recipes use a combination spice, such as Cajun seasoning, while others may add smoked paprika, dried parsley, and even a hint of sage. Different combinations produce slightly different, yet still delicious, red beans and rice. Some recipes even used dehydrated onions and powdered garlic for ease; it is all up to you.
The holy trinity
Many Louisiana dishes incorporate a vegetable combination known as the holy trinity. This consists of a green bell pepper, a yellow onion, and several celery stalks, all chopped up. This combo is a must for red beans and rice.
Cooking methods
Traditionally, the mixture is made on the top of the stove. The vegetables are sauteed, and the soaked beans, spices, meat, and liquid are added. The mixture is brought to a boil and then simmered slowly for hours in a covered, heavy pot. A Dutch oven is ideal, but any heavy pot can be used as an alternative.
If you prefer your red beans and rice thicker, you can mash some of the beans after everything is cooked, or you can uncover your pot towards the end and use evaporation to thicken it. Some cooks add a little flour and water to thicken the sauce. Lastly, you can opt for a simple approach and not thicken at all.
There are versions of this dish that also can be made in the oven, a pressure cooker, or even a slow cooker. There are many possibilities.
The rice
The rice is prepared separately and added to either the serving bowl or the diner’s plate.
As you can see, red beans and rice is a flexible recipe. Each family has its own version, and it can vary based on what you have on hand. Don’t have chicken broth? Use water. Don’t have thyme? Use some oregano or Italian seasoning. There are also vegetarian versions of this dish.
However, red beans and rice always have some form of the holy trinity and, of course, red beans.
Today’s beans and rice
I’m cleaning out my pantry today and making beans and rice. I’m borrowing from red beans and rice recipes, but making several substitutions. I’m using dried pinto beans instead of red beans, a red pepper instead of a green pepper, red onions instead of yellow onions, and Italian sausage instead of a more traditional meat. I’m not trying to challenge the original recipe; I’m using it as a springboard to use what I already have on hand.
This recipe is an excellent example for beginner cooks to see how to substitute similar ingredients and still achieve a good result. My end product was comparable to red beans and rice, but clearly not the same. However, it was delicious. Three of us ate our fill, and there is quite a bit left over for lunches.
Pick out any bad or split beans and soak the beans in water overnight. You can use other methods to soften the beans if you prefer. Before using them in the dish drain and rinse them.
The holy trinity consists of celery, yellow onion, and a green pepper. However, I’m using a red pepper and red onion. Why? Because that is what I had on hand. It is all good.
I had some Italian sausage in the freezer that I wanted to use up. Certainly, not traditional but it worked out in the end. In this situation I removed the sausage from its casing and browned it along with the softened vegetables.
My spice combo consisted of a quarter teaspoon of sage and red pepper (I can’t tolerate super hot foods), two bay leafs, 1 teaspoon of thyme, 1 teaspoon dried parsley, one-half teaspoon of black pepper, and 1 teaspoon Cajun seasoning. Why do I have such a large jug of Cajun seasoning? I must have gotten it on a closeout. Note, you don’t have to use all of these spices. Garlic and some heat are a must. Instead of thyme you can use oregano or some Italian seasoning. You can forgo the Cajun seasoning, parsley, and black pepper. You do you. Remember to taste and adjust seasoning at the end of cooking. I had to add some salt at the end.
I heated some bacon grease in a Dutch oven, but you could use any fat or oil.
I sauteed the “holy trinity” of vegetables and when they were soft I added some jar garlic. Fresh garlic would be better, but this is what I had. Heck, you can even used powdered garlic if that was all that you had.
I added the spices and “cooked” them for around 30 seconds to bloom their flavor. I added the sausage meat and browned it. If I had slices of stick sausage I would have also browned those.
I added 6 cups of liquid and the soaked beans. I used water with some “Better then Bullion.” However, chicken broth or just water works too.
I brought the mixture to a boil and then reduced the heat to a low simmer. The pot was covered to complete cooking. Cook until the beans are soft or longer if you wish. It should take around 90 minutes to cook the beans. In my case I cooked the dish around 3 hours as I started the recipe early. When cooking was complete I used a wooden spoon and smashed some of the beans to thicken the dish. However, that is totally optional.
Served up with some rice and my homemade freshly baked multi-grain bread. This was not a traditional red beans and rice, but it was close enough to still be delicious!
I hope that some of these cooking posts encourage you to cook from scratch. With inflation and the Trump tariff taxes making all forms of food more and more expensive it is important to return back to the basics of cooking to survive these difficult economic times.
I used ingredients that I had on hand and inexpensively fed three hungry adults with quite a bit of leftovers for future lunches.
Happy cooking!
Mike