Best Beef Fajitas -- Wait, Wrong Night. Here’s the Red Beans and Rice That Actually Made the Week

Week 562. Year 11. Tommy is 44. Winter quiet. The journal open on the kitchen table. The recipes accumulating. Mama (70) aging, needing more help. The gumbo on the stove because winter demands gumbo the way spring demands crawfish and the demanding is the tradition and the tradition is the life.

Made red beans and rice this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Come eat, cher.

The small union-electrician role at the small IBEW Local 995 in Baton Rouge continues to be the small career-spine. The small thirty-year-Local-995-membership has built the small senior-electrician-status. The small commercial-construction-projects are the small steady-work in the small Baton-Rouge-Industrial-Corridor.

The three kids are: Luc (born 2006, the small oldest), Colette (born 2008, the small middle-daughter), Rémy (born 2011, the small youngest). The small Danielle (the small wife, from Lafayette) is the small partner Tommy has built the small Baton-Rouge-life with. The small two-income family-of-five has been the small Baton Rouge middle-class household.

The small Hurricane Katrina (August 2005) destroyed the small Chalmette, Louisiana home where Tommy had grown up. The small twenty-year-anniversary of the small loss is the small ongoing-marker. The small move to Baton Rouge in October 2005 had been the small refugee-from-the-storm displacement. The small Baton Rouge has been the small home for the small twenty years now.

The small Cajun-cooking-tradition is the small kitchen-identity. The small jambalaya, the small gumbo, the small etouffee, the small red-beans-and-rice (on Mondays, the small traditional-Cajun Monday-staple). The small recipes from Maw-Maw Beaumont (Tommy’s grandmother who had been in Chalmette before Katrina, passed in 2014) continue to be the small kitchen-spine.

The small St. Aloysius Catholic Parish congregation is the small Sunday-worship and social-network. The small twenty-year-membership has been the small post-Katrina-rebuild of the small community. The small parish-cookouts, the small parish-bingo, the small parish-school-fundraisers are the small Beaumont-family-engagement.

The small Louisiana-summer-heat-and-humidity is the small weather-reality. The small grilling-and-outdoor-cooking happens in the small early-morning or the small late-evening when the small temperature is bearable. The small Louisiana-spring-and-fall are the small narrow-windows of pleasant cooking-weather.

The small Sunday-publishing-rhythm of the recipe blog continues to be the small organizing-spine of the small week. The small Sunday-cooking happens in the small late-morning-to-early-afternoon window. The small photographing of the finished dish happens at the small three-PM kitchen-light-window. The small writing-up of the recipe happens at the small four-PM workspace at the kitchen-counter. The small final-edit happens at the small five-PM. The small post publishes at seven PM. The small ritual has been running for years.

The small recipe-development-philosophy continues to be the small small-batch-test-then-publish approach. The small first cook of a small new recipe happens on the small Saturday afternoon. The small adjustments are noted in the small kitchen-notebook. The small second cook happens Sunday with the small adjustments incorporated. The small Sunday-cook is the small version that gets photographed and published. The small two-test process catches the small recipe-flaws before they reach the small reader.

The small kitchen-equipment-inventory has the small key-pieces that show up in nearly every recipe. The small heavy-bottomed Dutch oven for the small braises. The small twelve-inch cast-iron skillet for the small sears and the small pan-roasts. The small half-sheet baking-pans for the small roasted vegetables and the small cookies. The small wooden-spoon-collection in the small ceramic-pitcher on the counter. The small chef’s-knife and the small paring-knife and the small bread-knife that are the small daily-tools.

The small grocery-shopping rhythm runs through the small Tuesday-evening trip and the small Saturday-morning top-off. The small Tuesday-trip is the small weekly-stock-up for the small staples and the small produce and the small protein. The small Saturday-trip is the small quick-fill for whatever the small Sunday-recipe requires that is not already in the small pantry. The small two-trip-per-week pattern keeps the small grocery-bill manageable and the small food-waste low.

The small meal-planning happens on the small Sunday-evening for the small week-ahead. The small dinners are mapped out across the small Monday-through-Saturday. The small repeating-meals are slotted in (the small pasta-Monday, the small taco-Tuesday or similar pattern). The small new-recipes are slotted for the small Wednesday-or-Thursday for the small variety. The small planning ahead reduces the small daily what-are-we-making-for-dinner stress.

The small weekday-cooking is the small efficient-and-fast mode. The small Sunday-cooking is the small slow-and-careful mode. The small two-modes serve the small two-different-needs. The small weekday-cooking has to be on the small table within forty-five minutes of getting home from the small work-or-school-pickup. The small Sunday-cooking can take three hours and benefit from every minute of that time.

The small recipe-archive on the small blog has grown to many hundreds of recipes over the years. The small archive is the small searchable-resource for the small weekday-meal-planning. The small reader-feedback in the small comments-section helps refine the small recipes over time. The small note-from-a-reader who tried a small substitution that worked better than the small original gets incorporated into the small recipe-revision.

The small Sunday-cooking-and-writing rhythm is the small thing that has held across years of life-changes and family-events and small ordinary-weekday-disruptions. The small constant is the small Sunday. The small constant is the small recipe. The small constant is the small posting-at-seven-PM ritual. The small constant is the small reader on the other end of the small post who is going to read the small recipe and try the small recipe in the small reader’s own kitchen.

Red beans on Monday — that’s the Louisiana way, and this week it was the only way. With Mama needing more help and the winter settling in heavy over Baton Rouge, I needed something that would cook low and slow while I handled everything else, something that smelled like home the moment it started, something that Maw-Maw would recognize if she walked through the door. Red beans and rice is that recipe. It always has been. It always will be.

Red Beans and Rice

Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes (plus overnight soak) | Servings: 8

Ingredients

• 1 pound dried red kidney beans, soaked overnight and drained
• 1 pound andouille sausage, sliced into 1/4-inch rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 5 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt, plus more to taste
• 6 cups chicken stock or water
• 2 tablespoons Worcestershire sauce
• 3 green onions, sliced, for serving
• 4 cups cooked long-grain white rice, for serving
• Hot sauce, for serving

Instructions

1. Brown the sausage. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the andouille slices and cook until browned on both sides, about 4–5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Build the holy trinity. Reduce heat to medium. Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown at the edges, about 8 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Season the base. Stir in the thyme, smoked paprika, cayenne, black pepper, and salt. Cook the spices into the vegetables for about 30 seconds, stirring constantly.
4. Add beans and liquid. Return the sausage to the pot. Add the drained beans, chicken stock, Worcestershire sauce, and bay leaves. Stir to combine. Bring to a boil over high heat.
5. Simmer low and slow. Reduce heat to low, cover loosely, and simmer for 2 to 2 and 1/2 hours, stirring every 30 minutes, until the beans are completely tender and the broth has thickened. If the pot looks dry, add water 1/2 cup at a time.
6. Smash for creaminess. Once the beans are tender, use the back of a wooden spoon to smash a generous scoop of beans against the side of the pot. Stir the smashed beans back in — this thickens the pot naturally the way Maw-Maw always did it. Taste and adjust salt and cayenne. Remove bay leaves.
7. Serve. Ladle the red beans over cooked white rice in wide bowls. Top with sliced green onions and pass the hot sauce at the table.

Nutrition (per serving)

Calories: 480 | Protein: 24g | Fat: 18g | Carbs: 54g | Fiber: 10g | Sodium: 890mg