Mr. Co-Man’s Creamy Cajun Red Beans
My darlin’ Cajun husband whom I refer to as Mr. Co-Man, makes the best Red Beans and Rice (on any day of the week, not just the traditional Monday when locals like to cook it!). I love seeing him at the stove cooking - not just because I know we’re going to have a fabulous meal (and I didn’t have to prepare it!), but because it makes my heart happy seeing my hero stirring a steaming, savory pot of deliciousness at the hot stove with the music blaring and a contented smile on his face. I hope you enjoy Mr. Co-man’s personal recipe for one of our family’s favorite meals. He has even included his favorite brands for some of the ingredients.
Bon Appetit y’all!
-td
Tina DeSalvo’s Mr Co-Man’s Creamy Cajun Red Beans
My darlin’ Cajun husband whom I refer to as Mr. Co-Man, makes the best Red Beans and Rice (on any day of the week, not just the traditional Monday when locals like to cook it!). I love seeing him at the stove cooking -- not just because I know we’re going to have a fabulous meal (and I didn’t have to prepare it!), but because it makes my heart happy seeing my hero stirring a steaming, savory pot of deliciousness at the hot stove with the music blaring and a contented smile on his face. I hope you enjoy Mr. Co-man’s personal recipe for one of our family’s favorite meals. He has even included his favorite brands for some of the ingredients. Bon Appetit y’all!
-td
With Mr Co-Man
Ingredients
1 pound of red kidney beans (my favorite brands are Blue Runner or Camellia)
1 red bell pepper
1 medium yellow onion
1 stalk of celery
2 cloves of garlic
¼ stick of butter (1oz)
6 oz of salt pork
2 cups of long grain rice (I like to use Louisiana grown rice!).
3 links of pork smoked sausage (Bryan’s tastes best!).
Crispy French bread, buttered with minced garlic on top.
Directions
Rinse the beans and place them in a thick bottomed pot.
Add 1 gallon of water
Heat on high until the water starts to boil, then lower to medium heat and cover, stirring occasionally.
Chop the pepper, onion and celery into small pieces add butter and sauté on medium heat.
Chop the garlic and add to the sauté- stirring often.
Mash the beans thoroughly while cooking, stirring often so that it doesn’t stick to the pot and burn.
Add the sautéd vegetables to the beans, stirring thoroughly.
Cut up the salt pork into small pieces and place into the sauté pan.
Cook pork stirring often for 10 mins on medium.
Add the pork to the beans and 4 cups of water and stir on low heat and cover.
Cook for 1 ½ hours stirring and scraping the bottom and sides of the pot every 15 mins.
Put on a pot of rice, grill the smoked sausage and toast the garlic bread.
Turn off heat, let sit for 30 mins and skim the fat.
Serve the beans over rice with half a link of sausage and a piece of bread.
Salt and season to taste. Serves 6-8