Tuesday, March 5, 2013

New Orleans Red Beans and Rice with Piper's Pickled Peppers




From the kitchen of One Perfect Bite...Back in the day, dinner on Monday night was a slightly altered version of the meal that had been served for Sunday supper. In my corner of the world, that was always a hash made with beef and potatoes that was topped with an egg, whose yolk when broken, would flood the hash like gravy. It was a fairly typical Monday meal on the East Coast and in the Middle West and I came to hate it with a passion. My lovely and adventurous mother had many talents, but cooking was not one of them. Boiling was her favorite cooking technique and she did a lot of it.  Our Sunday supper was always a boiled beef that didn't have much flavor first time around, much less the second. My aversion was such that boiled beef and hash have never graced my table, and given my advanced age, I suspect they never will. I have no problems with leftovers in general and I'm fascinated by how they are handled in other regions and different parts of the world. I came across the recipe I'm featuring tonight in the January issue of Food and Wine magazine. It caught my eye because the dish is usually made with leftovers. In New Orleans, red beans and rice are traditionally served on Mondays to use up ham left from Sunday's meal. This recipe was revised to use bacon so this lovely dish can be made any night of the week. The use of jalapeno and Peppadew peppers adds heat and flavor to the beans and I heartily recommend this version of red beans to you. I am able to buy Peppadew peppers at local salad bars, but if you are not so fortunate, Italian cherry peppers can be substituted.. They will provide the heat but not the sweetness of the Peppadew which is uniquely flavored. This is a simple meal that is made with inexpensive ingredients and it really is delicious. New Orleans is not a bad place to be at dinner time on Monday night. I hope that those of you who enjoy beans will give this recipe a try. You will not regret it. Here is how this version of red rice and beans comes together

New Orleans Red Beans and Rice with Piper's Pickled Peppers...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces thick-cut bacon, cut into 1/4-inch dice
1 medium onion, finely chopped
1 inner celery rib, finely chopped
2 garlic cloves, minced
1 pickled jalapeño, finely chopped
1/4 cup chopped Peppadew peppers, plus more for garnish
2 (15-ounce) cans red kidney beans
1 cup low-sodium chicken broth
Salt
Freshly ground pepper
Steamed white rice, for serving

Directions:
1) Cook bacon in a large saucepan set over moderately high heat, stirring, until golden and crisp, about 5 minutes.
2) Add onion, celery, garlic, pickled jalapeño and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes.
3) Add beans with their liquid and chicken broth and bring to a boil. Simmer over moderate heat until liquid is slightly reduced, 8 minutes. Season beans with salt and pepper. Ladle beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away. Yield: 4 servings.








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20 comments:

Food, Fun and Life in the Charente said...

I love bean dishes so will try this one for sure. Thanks. Stay well Diane

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decocinasytacones said...

It´s great you cook more than your mom. My mom is an excellent cook, but she doesn´t vary much, something I try to avoid so my family never know what it´s going to eat for sure and tat´s nice too. I love to cook anything and your recipe today sounds delish. Maybe I should give a try.
Love from Spain and have a great day
Marialuisa

Jenn said...

I'd take a bowl of that right now.. it looks and sounds so good! Comfort food for sure... and I am loving the little bit of spice it brings too!

Susan..... said...

I wouldn't mind being in NOLA any day of the week. I love red beans and rice and should make them more often. In my little Italian world Sundays at nonnas was always 'ronnie's with scarole and beans on the side. With 10 people to feed, what were leftovers? I do not envy you that. You should try a corned beef hash this March 18th Mary, because I know your leftovers would be exceptional. Cheers!!

From the Kitchen said...

In my "neck of the woods" (Virginia) growing up, our Sunday supper was usually cornbread chunked up in buttermilk. Your red beans is a much better choice.

Best,
Bonnie

June said...

I am so with you on the boiled beef thing and I have 3 sisters that share the sentiment. Ah...memories!

Cranberry Morning said...

This looks so good, Mary! I'm making this soon, for I have the ingredients, even the Peppadew(s)? We often stop at the deli on the way home from church to get a little tub of an assortment of olives and peppers (our choice) to snack on on our 25 minute drive home.

Lynda said...

Beans and rice always sound good to me. I love the looks of your version Mary.

Ramakant Pradhan said...

Aha...another delicacy!

chacha said...

I would choose red beans and rice over hash as well! I'll be on the look out for the peppers so I can make this for my family soon.

Alicia@ eco friendly homemaking said...

This looks really good but as I scrolled down those Key West Lime Bars caught my eye.They look and sound really yummy!!

Lois said...

Boiled dinners was a dinner I didn't like. Boiled potatoes, boiled cabbage & boiled weiners. Yuck. And Sunday was dry roast beef and mashed potatoes and canned vegies. Yuck. I didn't like roast beef until I was married and finally had it moist and flavourful... Mom did other things well, but was certainly influenced by the WWII & the Depression! And she was Irish! Potatoes! Ugh.

bellini said...

It's funny how the cooking gene can skip generations. This is a nice find Mary.

Blond Duck said...

I was just thinking about red beans and rice!

Bianca @ Confessions of a Chocoholic said...

I am actually planning a trip to New Orleans - this put me right in the mood!

GLENDA CHILDERS said...

Ah ... so you did not get your cooking from you mom. Interesting. :)
Fondly,
Glenda

Guru Uru said...

Red beans are one of the better beans my friend, this looks delicious :D

Cheers
CCU

teresa said...

i really do love rice and beans, especially when bacon is involved!

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