Webster Dictionary defines comfort food as food prepared in a traditional style having a usually nostalgic or sentimental appeal.
Red Beans and Rice is a comfort food in our house.
My husband was stationed in Virginia for nearly a decade and we loved every minute of it. During our tenure, we became with close friends with a two families. Cheryl and Victor adopted us into their family. They become adopted grandparents to our children, since all the grandparents lived across the country. With Cheryl and Victor, we had the loud, extended family gatherings. Holidays were not just a meal with them. These were events, with good company, great food and always served with Cheryl's yeast rolls made from scratch.
Our other extended family is Ron and Cindy. Here are two people from radically different parts of the country. Cindy is from Vermont; Ron is a crazy Cajun from Louisiana. Ron and I trade Roux and Andouille sausage for BBQ sauce. Since certain ingredients are only available once a year, I usually have a debt to make up when it comes time to make BBQ sauce.
I will not attempt to make Ron’s Gumbo it is just too perfect. Red Beans and Rice I have been tinkering with for several years now. Whenever I ask my family what they want to eat, my youngest and fussiest eater asks for Red Beans and Rice.
I usually make Red Beans and Rice in a crock-pot, so this requires a few days advance planning. I know there are times when you want it now, not two or three days later. I am going to provide the recipe for both versions.
Two things to look out for when buying a ham hock:
• Try to find one with as much meat as possible. I have found the best ones at the local farmers market.
• Have a potato on hand. Once I bought a ham hock from a different grocer, the ham hock was incredibly salty. If the red beans are too salty, cut raw the potato into chunks and place in your pot, remove before serving.
Red Beans and Rice
Cook time 3-4 hours on stove top
1 pound of dried red beans
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/4 cup bacon drippings
1/4 teaspoon freshly-ground black pepper
4 to 5 cups long grain rice, cooked
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/4 cup bacon drippings
1/4 teaspoon freshly-ground black pepper
4 to 5 cups long grain rice, cooked
*I use Tony Chachere’s Creole Seasoning instead of spices above. I would say use at least 1 Tablespoon*
Wash and sort red beans before placing in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours.
Drain off water and refill pot with fresh water before placing back on heat at moderate to slow boil. Add ham hock and seasonings to pot. When meat is falling off the hock, remove from heat until cooled enough to remove meat from the bone. Before placing meat back in pot, use a potato masher and mash half of the beans, this should cause a creamy texture. (Alternative is to remove two cups of beans and place in food processor for 4-6 seconds) cook slowly on low heat stirring often. Add cooked rice and gently stir well before serving.
Drain off water and refill pot with fresh water before placing back on heat at moderate to slow boil. Add ham hock and seasonings to pot. When meat is falling off the hock, remove from heat until cooled enough to remove meat from the bone. Before placing meat back in pot, use a potato masher and mash half of the beans, this should cause a creamy texture. (Alternative is to remove two cups of beans and place in food processor for 4-6 seconds) cook slowly on low heat stirring often. Add cooked rice and gently stir well before serving.
Red Beans and Rice in a Crock-pot
1 pound of dried red beans
1 pound smoked ham hock
Water
1 to 2 Tablespoons of Tony Chachere’s Creole seasoning
4 to 5 cups cooked long grain rice
1 to 2 Tablespoons of Tony Chachere’s Creole seasoning
4 to 5 cups cooked long grain rice
Wash and sort red beans before placing in deep pot with 8-9 cups water, soak twelve to twenty-four hours. Drain and rinse beans before placing in 6-quart crock. Add ham hock and enough water to cover both beans and hock before adding Creole seasoning. I put a light coating of seasoning over the entire pot. Replace lid and cook on low for six hours
Remove ham hock, place on a plate to cool while you tamp the red beans with a potato masher for one minute. This will cause thickening giving the beans a creamy sauce like texture. Shred meat from the ham hock and stir back into the bean mixture. Replace lid.
I actually turn off the crock-pot at this point and let the pot stand for one hour. If you cook often with a crock-pot, you know they stay hot for a long time. This will give the beans to thicken up more without cooking them further and making red bean paste. If you end up with paste, just stir in ¼ cup of water.
Serve over cooked rice and cornbread with honey, Yum!
