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My grandfather, who lived on Louisiana's Mississippi border, used to make a killer pot of hearty, spicy, comforting red beans and rice when I was a kid. It's said that red beans and rice was traditionally made every Monday in New Orleans households because it was a delicious way to start the week using the pork bone or ham left over from Sunday night's dinner. And Monday was typically laundry day, so this was an easy meal for hardworking women to put on the table.
The thick, creamy bean dish is packed with flavor from the smoked andouille sausages and ham hocks, as well as the Cajun holy trinity of bell pepper, celery and onion. As it's a dish that's revered in both Cajun and Creole cuisine, every aspect of a red beans and rice recipe's authenticity is bound to be scrutinized, down to whether you should serve the rice on top of the beans, the beans on top of the rice or the two side by side .
2. The finger trick: Pour the rinsed rice into a heavy-bottomed pot. Touch your middle finger to the surface of the rice and add enough water to reach the first knuckle of your finger — it doesn't matter how big your hand is! 3. Cook: Bring water to a boil, reduce heat to low, cover and cook until all the water is absorbed, about 20 minutes for white rice, 30 minutes for brown rice. Never stir your rice.
4. Rest and fluff: Once water is absorbed, the rice is cooked. Remove from the heat and let sit for a few minutes, this allows the rice to cool and firm. Then gently fluff it with a fork.You can easily substitute a plant-based sausage for the andouille and omit the ham hocks.
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