Red Beans and Rice

Red Beans and Rice | The Kitten Kitchen

I crave red beans and rice a lot. You could serve it on a bed of poop, and I’d probably eat it. Gross, I know, but it had to be said.

The delicious, beautiful dish is typically served on Mondays in the Louisiana Creole community, which means I should probably move there so I can get my fix every week.

Alright, I’m not really going to move there. It’s too hot. So I took it upon myself to try to make my own. I’m going to be honest—it took a while. The beans really have to simmer for a long time in the liquids before they become creamy, but the end result is divine.

It’s also worth noting that a true Louisianian would probably scoff at this version, but I made it this way because tasso ham isn’t readily available in the Midwest. I could have added Andouille sausage, but I forgot to add it to my grocery list. I did, however, add a tip to make sure that you know when to add it if you prefer some sausage in your recipe.

After I just typed that last paragraph, I searched for tasso online in Cincinnati and found that you can reportedly purchase it at Findlay Market in Cincinnati. Duly noted, Internet, Duly noted.

So, anyway, I didn’t use sausage, but I used the other traditional ingredients, and it turned out awesomely. So, if you have time on a Monday evening, I recommend simmering some red beans on the stove. You can thank me later.

Get the recipe for Louis Armstrong’s favorite dish after the jump