Red Beans and Rice

Scott misses Louisiana, so I wanted to make a dish that reminded him of Cajun country. He misses it more than I do, to be sure, but I do miss the food. It's the epitome of low country cuisine. But low country has something going for it. It may not be impressive to look at, but it is made with lots of love and care.

Case in point: red beans and rice. When I was looking up recipes for this dish, it seems way too simple. The ingredients are few: beans, veggies, rice, meat. The directions said cook it for what seems like way too long (2 hours?!). "But red beans and rice is so flavorful," I thought, "how could this be all there is to it?"

I don't know what happens in that dish in the two hours, but it's something magical. The key to it all seems to be the thing most low country cuisine has figured out that the rest of us have yet to really take in: good food takes time.

Notes: The holy trinity for all Cajun cooking is onion, celery, and bell pepper. Scott doesn't like bell pepper, so I switched it out for carrots.

Don't be mad, vegetarians. This one has sausage in it. Sorry, dears, but I'm afraid most southern dishes do. I wish I could tell you it's optional, but the flavor is not easily replaced. If you insist, play around with a spice blend that will mimic andouille.

Ingredients:
1 cup brown rice
2 1/4 cup water
4-5 carrots
4-5 celery stalks
2 shallots
1 1/2 -2 cups stock (veggie or chicken)
1 15 oz. can red beans (I used aduki)
1/2 pound cooked andouille sausage (I used a chicken andouille)
Butter or oil for sauteing
1 tablespoon oregano
Salt
Pepper

Directions:

Dice your carrots, celery, and onion. Melt the butter in a large stock pot on medium-high. Toss in the veggies and saute until just tender. Season with salt and pepper. Pour in the stock. Add the oregano. Stir and bring to a boil. Turn the heat down and simmer for 2 hours.

During the last 30-45 minutes of cooking time, bring the rice and water to a boil in a small sauce pan. Turn the heat back down and simmer for 30 minutes until most of the water is absorbed.

Drain and rinse the beans. Mash about 1/3 of the beans with a fork (this will thicken the veggie mixture). Dice the sausage and add it and the beans to the pot. Let the whole pot simmer together for the final 30 minutes.

When the rice is done, add it to the pot. Serve and enjoy some low country cookin'!