Red Beans And Rice

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Serves

6

Introduction

This is a fine example of why even rich people love peasant food! So beloved in the American South, Red Beans and Rice costs little to make but tastes so good that it is hard to push oneself away from the table. Use of the quick-soak method of softening dried beans allows this dish to be prepared in about two hours. Most of that time the pot will be simmering quietly on the stovetop, requiring little attention from you. Beans and rice served together happen to be highly nutritious, a happy circumstance if payday is a week away but your wallet is almost empty!

Ingredients

	½	lb. dried small red beans
	4	scallions
	1	lb. smoked pork shank or hock
	1	small yellow onion (about 3 ounces), peeled and cut into 1-inch pieces
	2	cloves garlic, peeled
	½	rib celery, sliced, or ¼ teaspoon celery seed
	1	bay leaf
	¼	tsp. crushed red pepper flakes
	½	tsp. dried thyme
	~	Freshly ground black pepper, to taste
	2	cups long-grain white rice
	~	Salt to taste, if necessary

Steps

1. Wash and pick over beans, removing any stones or debris. Place them in a 3-quart saucepan and add 4 cups cold water. Bring to a boil, cover, turn off heat, and allow beans to soak for 1 hour.
2. Drain the soaking liquid and add 4 cups cold water to the beans. Bring them to a boil and boil, uncovered, for 10 full minutes. Slice white part of scallions and about 2 inches of green part and add to beans. Slice remaining green tops of scallions and reserve for garnish. Then add to beans the smoked pork, onion, garlic, celery, bay leaf, red pepper flakes, thyme, and black pepper. Bring pot back to a boil, reduce to a simmer, and cook, partly covered, until beans are tender but not mushy, 30 to 40 minutes. Meanwhile cook rice as directed in Basic Method for Cooking White Rice
3. Remove smoked pork and let cool enough to handle. Pick the smoked pork off the bone, discarding skin and bone. Cut meat into ¼-inch pieces and return them to the bean pot. Taste beans for salt—the salty smoked pork may have seasoned them quite enough.
4. To serve, portion a cup of freshly cooked white rice into a large individual soup or pasta bowl for each person. Ladle 1 to 5½ cups beans around the edge of the bowl, leaving rice visible in the middle. Garnish each bowl with the reserved sliced scallion tops and serve hot.

Notes

• You may substitute kidney beans, pinto beans, or black beans; the color of the finished dish may vary a little, but the flavor will be just as good.

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