If you have ever tried real Cajun red beans and rice, then you may be like us: a craving kicks in as soon as you hear the words Mardi Gras. We are cooking up a pot today in honor of Fat Tuesday.
A recent article in the latest Cooks Illustrated magazine shares some good tips on how to best create this New Orleans dish at home. Following a combination of advice and experience, here is a quick guide to help you make your own:
1) Do not use canned beans even if you are pressed for time. New Orleans cooks prefer Camellia brand dried kidney beans, but these are hard to find. We use Goya dried small red beans found at regular grocery stores and then cooked them – without soaking or brining – for about three hours.
2) Many recipes call for lots of spices and Tasso, a type of smoked pork. You do not need all of this to make a good pot of beans. A little red wine vinegar added to the dish is a good substitute.
3) Start out with a mirepoix of sauteed green pepper, onion and celery. Skip adding loads of different dried spices that just overkill the dish.
(4) Use the best and freshest andouille sausage you can find. This is what adds the smoky flavor.
(5) Always rinse your rice before cooking.
Recipe: Cajun Red Beans and Rice
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