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.

Tip: CSA Eating

There is a learning curve to eating locally and seasonally, so give yourself and your family the time to figure it out. It's worth learning because it can save you time and money, make you a more creative cook, and teach you to appreciate your food more as you savor the delicious quality of produce at its peak of...Read more

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs