My take on Arnaud’s Red beans and rice

My first memory of red beans and rice is family oriented (as it should be in my opinion). My family was visiting my Aunt Averyell and Uncle William in Jackson, MS. We were all seated in their formal dining room. A beautiful room paneled in mirrors.

My family is a lot like red beans and rice that we like, spicy. My family argues hard but loves harder. Needless to say the red beans I enjoyed many years ago in Jackson were super spicy to me but now would probably rate similar to the recipe that I make here.

Arnaud’s is a wonderful restaurant in New Orléans, if you get the chance I highly recommend visiting. If you can not go there visit Commander’s Palace or Galatoires. This is my take on Arnaud’s red beans and rice recipe.

Red beans and rice is a deceptively easy dish to make. It is one of those one pot meals that never ceases to impress though who you serve it to.

First soak 2 lbs of red beans in the biggest bowl you can find the night before you plan on cooking. Cover them with a substantial amount of water. Drain off the water the next day and pour the beans into the largest pot you have on hand. You are going to need a large pot you will be adding a gallon of water to the beans.

Next gather all the ingredients that you are going to need for the recipe. This recipe calls for a bottle from my favorite microbrewery Abita. Abita Amber is what I used in this recipe. Use your favorite amber ale. Add 2 smoked ham hocks to the pot.

Next I use a bowl to gather all my chopped up ingredients, onion, red pepper, celery, parsley, and garlic cloves. Then add them to the beans and ham hocks. Then I add Worcestershire sauce, dried oregano, dried thyme, bay leaves, stick of cinnamon, black pepper, white pepper, cayenne pepper and salt pork(after blanched for 5 mins in boiling water).

Add one gallon of water or enough to cover beans by at least 2 inches(don’t forget your bottle of beer too). Place pot over high heat and bring to a boil uncovered. Reduce heat and simmer partially covered for 3 hours. Remove cinnamon stick and ham hocks. Once ham hocks are cool enough to handle pick off the meat and return to pot.

Reduce heat to very, very low and simmer for another hour for a total of 5 hours. Remove a cup of beans, mash and return to pot. Serve with your favorite rice and a crusty piece of french baguette(to soak up the pot liquor).

For the ultimate flavor, cool uncovered store in the refrigerator overnight. Warm up the following day over low heat and serve.

Red Beans and Rice

2 lbs dried red beans, soaked overnight

2 smoked ham hocks

1 bottle Abita Amber beer

1 yellow onion chopped

1 red pepper, stemmed, seeded and de-ribbed and chopped

2 stalks celery chopped

1/2 cup chopped celery

10 cloves garlic, finely chopped

2 tablespoons Worcestershire sauce

1 teaspoon dried oregano

2 teaspoons dried thyme

4 bay leaves

3 inch stick of cinnamon

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1/2 teaspoon cayenne pepper

2(2 inch) pieces salt pork( blanched in boiling water for 5 mins)

1 lb smoked sausage, andouille or kielbasa sliced

rice for serving