Thickly stewed red beans, spicy and hearty served over rice.  A southern staple, red beans and rice is just about a meal in itself. You want your beans to have big gravy around them so it’ll soak up in the rice.  FbyF is offering two versions; a short version and a homespun one. One is a same day made with canned beans, the other uses the overnight method for beans.

R B and R, the Short Version:
2 cans of small red beans
small onion, chopped
2 ribs on celery chopped
1 pepper (we use a jalapeno, but ½ a bell pepper works)
2 cloves garlic, minced
2-3 Tbsp of cajun or creole seasoning mix
3/4 to 1 lb of smoked sausage – chop into bite size

1/2 to 2/3 C broth
White rice -cooked and fluffed

Fry up the sausage in a bit of oil to brown, set aside. In the same pan, saute the onion, celery, pepper for a couple of minutes, add the garlic.  Stir until the garlic is fragrant.  Add both cans of beans with liquid.  Add the sausage and creole seasoning.  Mix well and add broth.  Allow mix to reduce to your preferred thickness.  Mix well and taste to adjust seasonings.  May need salt, or a good dash of hot sauce depending on your crowd tastes.

R B & R – the Long Version (so worth it….)

Wash a package of small red beans – cover with water and soak overnight.  The next day, drain beans and put in a dutch oven type pot.  Add a ham bone or smoked pork hock (*if you have one)  and bring to a boil.  Reduce heat and simmer semi covered for 2.5 hours.  Make sure the water level stays even with the beans.  Meanwhile, make the seasoning mix and prepare the sausage and veggies as described.

Try this using a good cajun or andouille sausage.  A smoked kielbasa type sausage can be used, too.  You’ll need a pound of sausage, whichever you choose.

Make a seasoning mix of:
2 tsp Natures seasonings or season salt
1 Tbsp of cajun or creole seasoning
1 tsp granulated sugar (white or brown)
1 tsp ground cumin
1 /8 tsp oregano
1/8 tsp celery seed
1/8 tsp cayenne pepper
1/8 tsp crushed red pepper flakes
1/8 tsp white pepper
1 bay leaf, crumbled

1 C onion, chopped
½ C celery, chopped
1 jalapeno, chopped
2 cloves garlic, minced
¼ C celery leaves, chopped

Crumble andouille sausage  or kielbasa slices and brown slowly.  Drain the sausage – reserve for later.  In the same pan, saute  the onion, jalapeno, celery over med-high heat for 3 minutes.  Add the garlic and celery tops, stir and allow the garlic to get fragrant (maybe 2 minutes).

As the beans come on 2.5 hours, add the sausage, veggies and seasoning mix.  Bring back to simmer, cover for another hour.  Meanwhile make the rice and let it stand until the beans are completely done.  Serve the bean mixture over the rice.  Pass the Louisana hot sauce!