Mardi Gras Beans and Rice

If you don’t live in Soulard, you may not even be aware that it’s Mardi Gras season. Having lived in the neighborhood for 26+ years, I can only say Lucky you. But we will celebrate in great taste with a big pot of semi-traditional Beans and Rice.¬†Laissez le bon temps rouler!

 

Preparation

This recipe calls for red beans, but we just use whatever beans were grown for us, so this Mardi Gras season, we’ll make a delicious version with Bellews Creek Black Beans and Double Star White Kidneys. This is a great recipe that makes 10 1-cup servings

Seasoning Mix
2 tsp dry mustard
2 tsp salt
1 tsp cayenne
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp pasilla chile peppers
1 tsp black pepper
1 tsp thyme
1/2 tsp white pepper
 
2 T olive oil
2 cups chopped onions
1 cup chopped green pepper
1 lb. smoked sausage, sliced into rounds 1/4 inch thick, then quartered (we’ll use andouille)
2 T minced fresh garlic
2 T minced fresh ginger
7 cups chicken stock
1/4 c. chopped fresh parsley
1 # dried red (or black or white) beans, rinsed, sorted and soaked overnight

Day 1: Add enough water to cover the beans by 3 or 4 inches and soak them overnight in the refrigerator (I do it on the stove).

Day 2: Combine seasoning mix. Drain but do not wash the beans and set aside. Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add 1 cup of onions, the bell peppers, and smoked sausage. Cook, stirring frequently, for 6 minutes. Add the garlic, ginger, remaining onions, drained beans, and seasoning mix. Cook, stirring frequently, for 5 minutes, then add the stock, stir well, and cover. Bring to a boil, reduce the heat to low, and simmer until the beans are tender and starting to break, about 2 hours. Add the parsley, stir thoroughly, and remove from the heat. Serve over hot rice.