Mardi Gras Red Beans and Rice
Yesterday, I made my red beans and rice in preparation for Fat Tuesday. I was scheduled to have a choir rehearsal at my home and one of the members had suggested that we have a Mardi Gras celebration. Well, the snow has changed our plans, so I’ll be eating this and freezing the rest.
Author: Darrilyn Vassar-Jackson
- Package of red beans, sorted through for stones
- 2 TBSP virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 jalapeno pepper, seeds removed and minced
- 1 inch fresh ginger, peeled and smashed
- 1 medium red or orange bell pepper, chopped
- 2 celery stalks, diced
- 2 bay leaves
- 1 tsp dried thyme
- ¼ tsp cayenne
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 TBSP liquid smoke
- 1 tsp Himalayan pink salt or sea salt
- 4 cups of steamed Basmati rice (brown or white)
- 4 scallions, sliced for garnish
- Place beans in a large bowl, cover with water and soak overnight.
- Rinse and drain
- Place a large heavy sauce pan (I use Le Creuset Dutch Oven) over medium heat.
- Add oil, sauté garlic, onions, celery and bell peppers for a few minutes.
- Add red beans, jalapeno pepper, ginger, thyme and smoked paprika.
- Stir well, then add 7 cups of water and bay leaves.
- Bring to a boil, reduce heat to medium and cook for 1 ½ hours.
- Stir periodically and add more water if needed.
- Add the salt and liquid smoke when beans are tender.
- When done, remove the bay leaves and ginger.
- Remove a ladle full of beans from pot and mash with a fork.
- Return mashed beans to pot and season to taste.
- If you want more spice, add hot sauce.
- Prepare Basmati rice (a variety of long grain rice that has medium glycemic index, making it more suitable for diabetics) according to instructions.
- Serve the red beans on top of Basmati rice and garnish with the scallions.