Food Friday: Red Beans and Rice

Red beans and rice.  Such a simple recipe and yet it is so good.  All three of us happily eat this.  I do not use the ham that the recipe calls for, but I will use sausage (smoked sausage, kielbasa, or veggie sausage).  My son picks out the sausage and gives it to his dad, but the beans and rice he devours.  We have a friend from New Orleans and his mother gave me the cookbook that I adapted this recipe from.

Cajun Red Beans and Rice

Take one-two pound dem red bean an' put dem in a big pot, dere.  Den you wash dem bean real good an' watch out fo dem little rock an' chuck dirt.  W'en dem bean real good clean, fill up wit planty water, fo'-five quart.  Trow in nice ham bone wit planty meat lef'' on, or one-two poun' ham chuck.  Don' fo'get to remember two-t'ree onion, fo-five toe garlic an' planty salt an' peppeh.  Now, boil dat all down til dem bean planty sof' an' dat gravy planty thick.  Serve dem over steam rice wit' Tabasco sauce.

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2 pounds dried red beans
1 meaty ham bone or 1 1/2 pounds pounds ham chunks or smoked sausage of your choice (or none at all, but it will taste different)
2 large onions, chopped
4 or 5 cloves garlic, minced
1 bay leaf (optional, but I always add it)
Tabasco to taste
Salt and pepper to taste

Wash dried beans and remove any foreign matter (I often find rocks and dirt clods in my dried beans).  Place in a large pot and add 4 to 5 quarts of water, the meat (or substitute if using), onions, garlic and seasonings.  Bring to a boil, then turn the heat down and simmer for about 3 hours until the beans are soft and the gravy is nice and thick.  Serve over cooked rice with Tabasco sauce.

Yes, I just told you to cook the dried, unsoaked beans.  Trust me.  You do not need to soak them overnight, or do the quick soak method, either.  The beans cook just fine without soaking.  I have not soaked beans in years, I always do it this way (with one exception, but that is for another Friday).