You could, of course, pop open a can, microwave the contents and stick a fork in it. But let's be civilized. And pretentious. We have to do something to make this dish gourmet. And, really, I believe that you have to add your personal flare to any recipe in order to really own it. So below you will find my slight adaptation of the Moise-family recipe for the easiest and best NOLA red beans you'll ever have. Everything in this recipe—save the rice—is pre-cooked so it's mostly a matter of heating and mixing, and you don't have much to worry about in the way of food-borne illness, at least not from anything raw. But please do wash your hands before you begin... I assure you there will be some finger-licking in the process!
Before I release the kraken, I want to share a story on how the 'dollop of mayo' suggestion at the end of the recipe came about. I know it sounds really weird, and probably kinda gross to many of you, but I assure you it's awesome. And here's how I found that out: I was visiting the Moises at their lovely home in Metairie, Louisiana (suburb of New Orleans, essentially) fairly early on in my relationship with Benjamin. I was still meek and polite back then (oh how times have changed!). So when the ever-intimidating Mr. Moise, or Clay, bellowed from the kitchen that dinner was ready, we promptly got up and served ourselves. I think I made Benjamin fill my bowl, having no idea of the proper ratio of rice-to-beans. As I trotted back into the living room, Clay bellowed again from the kitchen, "Sara. Come here. Bring your bowl." Back then I unquestioningly did as I was told. So with a panicked, fear-stricken glance to Benjamin over my shoulder, I scurried back into the kitchen, my bowl held out in front of me. The moment I walked in, without saying a word, Clay plopped a tablespoon-full of mayonnaise into my bowl. All he said was, "That makes it better." He was absolutely right, and to this day I add a healthy portion of mayo atop each bowl of red beans.
Enjoy!
Easiest and Best Authentic New Orleans Red Beans + Rice
Serves 3-4 ...unless your eating with Ben, in which case it serves 2
Ingredients
- 1 cup uncooked white rice (or 3 cups cooked)
- 3 cans (16 oz. each) of Blue Runner Creole Cream Style Red Beans
- 1 Polska Kielbasa sausage (typically I use Hillshire Farms)
- Tony Chachere's Original Creole Seasoning, to taste
- Crystal Hot Sauce, to taste
- Mayonnaise, to taste (optional)
Directions
- Cook white rice according to package directions (do this first as it will take longer than the beans). If cooking rice on the stove, give it 10-15 minutes before starting on the beans. If using a rice cooker, begin immediately (rice cooker will probably finish before you are done with the beans, but the device should keep your rice warm throughout)
- Cut kielbasa long ways, then thinly slice into half-circles
- Put cut sausage into large skillet over medium-high heat
- Sprinkle sausage with a healthy helping of Tony Chachere's
- Cook until slightly browned (sausage is usually pre-cooked so this is mostly for heating and crisping)
- Add all 3 cans of red beans to skillet, reduce heat to medium and stir regularly
- Should you prefer a thinner consistency, you can add some water now (I typically do not add any water)
- When beans begin to bubble slightly, turn off heat
- Serve over white rice (approximately 1/3 white rice to 2/3 beans) and top with Crystal Hot Sauce to taste
- Consider trying a dollop of mayo on top, too... it's really creamy and delish!
- Eat, enjoy, go get seconds, repeat 'til you're stuffed!
