The Kernel’s Red Beans and Rice Recipe

Serves 6 - 8

Welcome back to Kernal's Kitchen. With the summer rapidly coming to a close and fall air soon to bring relief from the humidity of our swampy nights, I felt compelled to share a New Orleans comfort food that is our tradition to eat on Mondays. One tale is told that Musicians, artists, and thrill seekers would spend all of their weeks wage out on the bellowing Jazz streets of New Orleans, buying food, drink, theater, and any other activities that may be culturally enticing that weekend of choice. The result would bring the need to prepare a filling tasty meal on a now constrained budget. Whether its Monday or any day of the week, Red Beans and Rice has been filling the homes and hearts of people for years. If you ask any chef, any Louisiana native, each person might have a different recipe when it comes to spice and ingredients. Here is one of my favorite recipes that I have perfected over the years by cooking in the french quarter and a old family recipe tweaked by my creation. Enjoy with a Iced Sweet Tea or beverage of your choice.
Bon Appétit

- 1 pound dried red beans, rinsed and sorted over 3 tablespoons extra virgin olive oil

- 1 Stick of butter
- 1 tablespoons mayo
- 1 tablespoons spicy mustard
- 1 tablespoons worcestershire sauce
- 1 tablespoons Louisiana Hot Sauce*
- 1/4 cup or chopped ham
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped celery
- 3/4 cup chopped green bell peppers
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoons cayenne pepper
- 1 tablespoons cajun seasoning ( Tony Chachere’s ) 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 1/2 pound smoked sausage, cut into 1-inch pieces 1 pound smoked ham hocks
- 3 tablespoons chopped garlic
- 5 cups chicken stock
- 5 cups water
- 4 cups cooked white rice
- 1/4 cup chopped green onions, garnish

Directions

Place the beans in a large pot and cover with water 2 inches. Let the beans soak overnight. ( even two days overnight would be better) Drain when peeping to cook. Place beans into a large bowl.
In the pot heat the olive oil over medium-high heat. Add the Louisiana Hot Sauce and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until soft, about 5 minutes. Next add bay leaves, parsley, sausage, and ham hocks, stirring ingredients, cook sausage to get brown on sides, about 6 minutes. Add garlic , cooking in for 3 minutes. Add the beans, stock, water, and stir well, bring everything to a boil by increasing burner heat.
Next Reduce heat to medium-low and simmer uncovered. add butter. Stir beans periodically until the beans are tender and creamy, you should be able to smash the beans with a spoon with ease. add more chicken stock should the beans begin to dry out.
I usually cook white rice, Jasmine, with my red beans, but any rice to your liking will do, I salt and add olive oil to the boiling pot and let simmer for 45 minutes. Typically toward the end of the red beans cooking, as to time them equally.
Remove from heat, with a spoon ( i use a long wooden spoon) mash 1/4 of the beans, add 1 spoon full of Spicy Mustard and mayo ( If you can find Zatarain’s Creole Mustard, use that) cook 15 to 20 minutes.
Serve over rice with chopped green onion garnish. Toasted french bread baguette is a perfect side for dipping. I also enjoy a cup of vanilla bean ice cream with caramel and pecans to finish off the course.

Thank you again for Joining me, please tell me how you enjoyed my recipe.
Until next time, Au Revoir. - Ryan McKern