2For66

January 1, 2016

Eating beans and rice on New Year’s Day is said to bring good luck. My buddy Dudley always cooks up some black-eyed peas on New Years. I don’t know about the luck, but cooking up a pot of red beans and rice is a tradition at our house. I’ve blogged this recipe a few times (January 2015, and January 2013) and a version of the recipe is  here so I won’t go into great detail this year. I did take a few photos showing the transition of raw ingredients to creamy, brothy goodness.

We went to a friend’s house for New Year’s Eve and I had to make sure I got the beans brining when we got home. So I sorted the beans and measured out the salt for the brine so I could quickly get the beans prepped after midnight.

Then I lined up the ingredients next to the stove; fat has been rendered from the bacon.

Here is the transformation of the dish

Red beans and rice – Sautéing the holy trinity of onion, green pepper and celery

Red beans and rice – everything in for the simmer

Red beans and rice after 2 hours of simmering

Stirring andouille sausage into the red beans and rice after 2+ hours of cooking

Red beans and rice ready for serving

Dinner is served

Rating: ★★★★★

I really like this dish.