My Almost Authentic Red Beans and Rice

 

My Almost Authentic Red Beans and Rice

 

Traditionally, I’m not traditional.  So, since it was a cold day and I felt like being creative in the kitchen and was hungry for Red Beans and Rice, without having to leave my warm and comfortable home, I scoured the pantry shelves, the refrig, and the vegetable bin. After that it was on to chopping and dicing and wondering what the hell am I doin’?

 

My path of ‘what if’ lead me to an ongoing silent conversation with the ingredients.  Are you worthy of my soup?  Do you have any spicy cousins?  Some nicely shaped vegetables that would add color and intrigue?  You know what I mean.  Something curvaceous, with a soupçon of Je ne sais quoi?  Surprise me with the mystery of temptation.  Oh, yes, do lead me on….

 

So on I sped down the dusty road of endless indecisions.  It may be that my version of Red Beans and Rice may draw the disapproval of New Orleans’ tastebuds, but my version is damn good! 

 

Much better than my previous attempt, the Red Bean.   Anyway, I’d guess Cajun mamas don’t follow strict recipes!  Why should I?

 

So here we go!  Grab yo-sef a bottle of Abita Beer and Laissez le bon temps rouler!

 

Red Beans and Rice

 

Ingredients

Dice the vegetables

2 stalks of celery

½ red bell pepper

½ green bell pepper

1 sweet onion

 

3 cloves of fresh garlic, peeled and thinly sliced

4 links of Andouille sausage, cut in rounds

2 strips of bacon, chopped

4 small pieces of Black Forest ham, or other smokey ham

2 cans of red kidney beans, drained and rinsed

1 can of black beans, drained and rinsed (I had only 2 cans of red kidney beans!)

4 cups chicken or vegetable broth

Serve with rice and Cuban Bread (see link at the bottom of the page)

 

Puttin’ It Together

 

Slosh some olive oil in a big pot, add the bacon and ham.  Add the sausage, mix well and continue to sauté until the sausage is beginning to brown.  Now toss in the vegetables and garlic and gently sauté until the vegetables soften

Add the beans and the vegetable or chicken broth.  It’s going to look soupy, but it will thicken as you allow it to simmer with the lid off.

It was still not thick enough for me, so I used an immersion blender to thicken it up a bit.  You could also use a handheld mixer. Your only object is to bust up some beans.

Get it too thick?  Add a little more broth.

 

Spoon it up!  Drop some rice on top!  Put on some Zydeco!  You in fer a treat!  

 

I served it with Cuban bread.  The link to my Cuban bread recipe is below:

 

Easy Cuban Bread Recipe

 

 

Let’s Make Cuban Bread = Hagamos Pan Cubano

 

Let’s Make Cuban Bread = Hagamos Pan Cubano

 

Ok, my fellow bread makers, let’s mostly follow the recipe for baguettes, add a few changes and make some Cuban bread.  Why would we want to do that? you calmly ask, while sipping a Cuba Libre.

 

Cuba Libre? What’s in that concoction and why the funny name?  Came from Cuba, of course and means Free Cuba, a term adopted around 1900, when the Coca Cola company set up shop in Cuba after Cuba was freed from Spanish domination in the Spanish American War of 1898.  As you can guess, the war set U.S. vs Spain, the results of which also saw the Philippines ceded to the U.S. 

 

As a side note, you may get a surprise when you ask for a Cuba Libre in Spain. The Spaniards make them with either rum or gin. 

 

Three years after the war, 1901, Cuba became independent and the U.S. gained a naval base, Guantanamo, in perpetuity. 

 

Just in case you’re interested, the Philippines gained full independence on July 4, 1946.

 

Ever had a Cuban sandwich?  If the answer is no, I can understand your semi-reluctance.  But, if you have tasted that deliciously crunchy melding of cheese and pork and sauces, pressed into each bite, you’re ready to follow me to bread makers’ heaven, no questions asked.

 

Maybe you want to review how to make baguettes.  Happy to help you out:  https://stroudallover.blogspot.com/2020/11/oh-those-baguettes.html

 

Now that you’ve finished your review, take a peak at those additions that will turn baguettes into Pan Cubano!  Oil. Sugar. More yeast.

 

Lista de Ingedientes:

 

3 cups flour (bread flour or all purpose flour)

1 ½ teaspoons salt

½ package of yeast

¼ vegetable oil

¼ cup sugar

1 ½ cups very warm water

more oil for greasing the finished loaves.

 

Las Instrucciones:

 

Place all the dry ingredients in your food processor and blend for a moment or two.

 

Add the oil and hot water.  Blend until you have sticky dough.

 

Take the dough out of the processor and put it onto a scattering of flour.  Knead slightly and form into two cylindrical loaves.  Oil them well, cover with a tea towel, and place on a baking sheet.  Put the baking sheet in a cold oven, turn on the oven light and let the bread rise for a few hours.

 

Heat the oven to 450ºF.

 

The loaves may spread out a bit as they rise.  Put them back on a floured surface and reshape, if necessary, although I leave them a little flatter than baguettes.

 

While the oven heats, place the loaves back on the baking sheet,  give them another coating of oil, and let them rise uncovered a second time.

 

Put a pan of hot water on the bottom shelf of the oven. When the oven reaches 450º, slide the loaves onto the top shelf.

 

Bake for 15 minutes, or until the loaves are golden.

 

Cuban bread, sliced, buttered and toasted is a treat with your morning coffee, but if you want the full mouth-watering effect, make yourself a Cuban sandwich.

 

Ingredients for a Cuban sandwich:

 

Cut about four inches off a loaf of Cuban bread, then slice it horizontally.  Add sliced baby Swiss cheese, sliced ham or roast pork or both, sliced chicken or turkey, pickles and any sauce you favor.  I like to spread Mojo sauce on both slices of  the Cuban Bread. Mojo is available at many supermarkets, or on Amazon.

 

Spray some vegetable oil in a hot skillet, put the sandwich on the skillet and press hard.  When the bottom side is toasted, turn it over and press again.  The ham and such should be hot and the cheese melted.

 

Personally, I like to eat mine with a café con leche, which is more or less like a café au lait, half a double espresso and half scalded milk.