Red Beans and Rice

Something that is a major factor in my cooking and menu is cost.  I live on a budget and am always having to find new ways to feed my family.  In the grocery store, one of the cheapest meals you can find are those bags of dried beans and lentils.  My pantry always has these little bags.  One of those tiny bags will easily turn into one HUGE meal or several regular-sized meals.  Beans are also super super healthy for you…until that is you turn them into Beans and Rice My Way.  That’s okay, though.  It’s really tasty and that means a whole lot sometimes.

With these, of course you will use red kidney beans.  Use the dried kind in the bag!  I mean it!  Do not use canned beans or you will end up with mushy, gritty crud.  Do you want to eat mushy, gritty crud?  I didn’t think so.

Take your lovely bagged red kidney beans and soak them over night in water.  If you don’t have time for that, cover the beans (after you’ve rinsed them.  They come covered in dust and other ickies you don’t want in your dish) with boiling water and let them soak for two hours before using them.  Here’s my recipe:

1 bag of red kidney beans, soaked and drained

6-7 cups chicken stock

1 plop of bacon grease (3 Tblsp)

1 large onion, diced

3 cloves garlic, minced

1/4 cup chipotle pepper in adobo sauce, finely chopped

1 tsp. cumin

1 tsp. ground coriander

1/2 tsp. ground black pepper

1/4 tsp. salt

2 bay leaves

1 package of ham hocks

2 cups water

Melt 1 plop (3 Tblsp.) of bacon grease in a Dutch oven.  Add onion and cook until tender.  Add garlic and cook for 1 minute.  Add chipotle peppers and cook for one more minute.

Add chicken stock and bring to a boil.

Add ham hocks.  (I can’t seem to find ham hocks out here so I used smoked pork neck bones.  They have the same smokey flavor and there is a good deal of meat attached to the bone.)

Bring back to a boil and add beans to the mix.  Add the 2 cups of water and cover.  When back to a full boil, reduce the heat to medium low and simmer for at least 3 hours.

You have to serve these beans with long grain white rice.  You can choose to use quick cooking rice, but you’ve invested so much time already in the beans and we’re talking about economical dishes….well you should try getting those really economical bags of dried, uncooked rice.  It’s very easy to cook.  Use a 2-to-1 ratio when cooking your rice (i.e. for every cup of rice use 2 cups of water).

Bring your water to a full boil before adding the rice.  After adding the rice, put a tight lid on your pot and bring the water back to a full boil.  Then turn off the heat and walk away.  The rice will steam and become fluffy in about 10-15 minutes and if you lift the lid, you’re going to ruin any progress.  If there is still a little bit of water, simple turn the heat back on to high and boil it off.  You’ll have perfect rice.

Another really neat way to serve this dish is to get some lovely smoked sausage, split it down the middle, and give it a nice golden sear.  Serve it with the beans and rice and welcome yourself to pork-y bean-y heaven.

Although I now reside in the Pacific Northwest and will soon be relocating to the Philadelphia area, my stomach does (and always will) belong to Dixie.  This is a VERY Southern dish and it is almost a religious experience enjoying a properly prepared plate.  Enjoy!

Related posts:

1. Braised Lamb Shanks and Risotto
2. Shepherd’s Pie