2For66

Traveling, Cooking, Reading, and Trains

Red beans and rice banner photo

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.

Red beans ready for brining the night before cooking.

Red beans ready for brining the night before cooking.

Red beans and rice ingredients

Red beans and rice ingredients

Red beans and rice - mise en place (Things in place)

Red beans and rice – mise en place (Things in place)

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

Red beans and rice ingredients lined up in order of inclusion

Red beans and rice ingredients lined up in order of inclusion

Here is the transformation of the dish

Dinner is served

Dinner is served - Red beans and rice

Dinner is served – Red beans and rice

Rating: ★★★★★

I really like this dish.

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