Beans and Cornbread on a Rainy Saturday

I wasn't going to add a post today, but Patrick is at work and it is a very rainy and dark day that reminds me of home. This picture was taken out of the storm door leading to the backyard of our house earlier this afternoon. Seattle is having the type of weather that I was expecting to have here in St. Louis this winter, and is trying to unbury itself from snow, while it is very dark and rainy here. So far, Seattle has had much more snow this season than we have had here in the mid-west.

I was thinking that my first food post would be for scones, since that's the name of this endeavor. With this weather, I decided to make something a bit more comforting. I have a pot of red beans and rice on the stove right now, bubbling away. Filling my kitchen with steam and a wonderful aroma. I know it is not Monday, which is the traditional day for red beans and rice, but Patrick requested them for dinner tomorrow, and I thought I would make them today in order to let them get to the right consistency. I like them very creamy and soupy, which takes a long time to acheive.

I learned how to make red beans and rice from my friend Chasity when we were stationed in Korea together. Her hometown is about an hour from New Orleans, and she would make them about once a week to remind her of home. I've tweaked her recipe a little, and I hope you will enjoy it!

I usually serve my red beans and rice with cornbread to help sop up all the juices. I love the recipe from the Dairy Hollow House Soup and Bread Cookbook. I have been using it for years. It is not a traditional southern style cornbread because it has an equal amount of flour and cornmeal, but the yankee in me likes it best! Of course, any time I make beans, I can't help singing "Beans and Cornbread" in my head over and over!

(Originally posted on December 27, 2008 - See my notes)

Red Beans and Rice

1 pound dry red kidney beans

1 large onion, finely chopped

1 green bell pepper, finely chopped

2 celery stalks, finely chopped

3 large cloves garlic, finely minced

1 fresh jalapeno, seeded and finely chopped

1 tablespoon vegetable oil

2 cups chicken stock (I use better than bouillion chicken base)

3 cups water

1 bay leaf

1/2 teaspoon cayenne (or more to taste!)

1/2 teaspoon dried thyme

salt and freshly ground pepper to taste

4 sausages (I use a hot version, but use whatever you like)

2 cups hot white rice

garnish with chopped green onions, if desired

Sort through beans, discarding any stones or debris, and soak them in water overnight. When ready to cook, drain the beans and set aside.Saute the onion, green bell pepper, celery, garlic and jalapeno in oil in a large dutch oven or stock pot over medium high heat until soft. Add the beans to the pot, along with the chicken stock, water, bay leaf and cayenne pepper. Bring to a boil. Reduce heat and simmer, covered for at least 2 hours, stirring frequently. I prefer to cook it for much longer than this, to break down the beans and liquid have thickened and taken on a creamy consistency. Remove the bay leaf and taste and adjust seasoning.When the beans are almost finished, split the sausages in half lengthwise. Place them in a large skillet with enough water to just cover the bottom. Place the skillet over a medium high heat and cover, cooking the sausages until they are heated through. When they have heated through, take the cover off the skillet and let the water evaporate and the sausages brown. To serve artfully, ladle the beans into a shallow bowl. Pack the rice, using an ice cream scoop or small bowl and place the rice in the middle of the beans. Then arrange 2 sausage halves in the dish. If you wish you can garnish with chopped scallions. Serve with skillet sizzled cornbread.

Skillet Sizzled Cornbread

1 cup cornmeal

1 cup all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cup buttermilk

1 egg

2 - 4 tablespoons sugar (depending on how sweet you like it)

1/4 cup vegetable oil

2 - 4 tablespoons butter (depending on how much fat you would like to have)

Preheat oven to 375F. In a large bowl, combine the cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk the egg, sugar to taste, and the oil, then whisk in the buttermilk. Place a cast iron skillet or other oven safe dish over medium high heat. Add the butter and heat until the butter sizzles. Tilt the pan to cover with butter. Add the wet ingredients to the dry and quickly stir together using as few strokes as needed to combine. Scrape the batter into the hot buttery skillet. Immediately put into the oven and bake until golden brown, about 25 minutes.