Mama Angel’s Red Beans and Rice

 I was given the challenge to make red beans and rice, from a TikTok follower, which, I am here to please, so, let’s go! However, I HAVE NEVER MADE RED BEANS AND RICE!!!!! 

I do some quick research, because, how hard can it be, right? I just need to know what goes in there besides beans, guess what….kidney beans and red beans are not the same thing… this thang is starting to get complicated already, child. Failure is not an option,girl! But after my research and, a couple pep talks to myself, I think I may be able to pull it off. Now, if you are wondering why I’m tripping, (that means fretting), it’s because, I don’t ever want to offend or make a mockery of a dish that is a staple to so many.  I think I’m confident I can do it! So, So, So, girl I did!!!! It turned out so delicious, the spice was right, the flavors all meshed together well and the next day it was even better. My mouth is watering thinking about it!! 

This is not a dish that can be rushed or forced. Be patient and let it simmer, bubble. Let all the spice and flavors fall in love with each other. You will not be sorry. I did some chores around the house, and tackled other things while I let the food cook. The smell alone is distracting!!! Serve it with cornbread, or alone, whatever floats your boat. 

Let’s talk measurements. I do have to get better at giving you the ingredient measurements,(again, I’m new at blogging). But, to be honest, baking requires measurements. Cooking requires tastebuds. I can tell you what amount of spice to add, but, what if you like a little more spice, or, less herbs?  Either I am deconstructing, or reconstructing, a meal so I rely on my tastebuds and eyes when I cook. I don’t follow package instructions very often… I hope that makes sense to some. But, I will work on getting better at sharing measurements for my recipes…. 

As I have said, cooking is a vibe.. it begins inside. Anybody can read and recreate from a recipe but when it is a thing you love, baby, it shines through in your food!!! It’s authentic because you made it the way you like and how you would like it to taste. 

Couple of tips: you can use any smoked meat you like. To the boiling water, I sprinkle a little salt in the water. You can also use chicken broth instead of only water. 

Tip 2: use as little or as much cayenne based what you like. Just know, the more generous you are with it, your dish will be SPICY. This dish continues to mesh all the flavors as it sits so, next day those spices will really be kicked in! 

Tip 3: DO NOT USE INSTANT OR QUICK RICE!! Cause I said so, and because they do not carry the same flavor as homemade rice. I actually used day old leftover white rice. 

I posted a video on TikTok, go follow me to see it eclectic_angel43. Thank me later!! 😘😘

The recipe is posted below, let me know if you make it, I would love to know what you think.. 

Mama Angel’s Red Beans and Rice

Makes 10-15 servings, maybe more IT’S ALOT! 

You will need:

2 lbs. light red kidney beans (or beans of your choosing)

2 bellpeppers chopped

2 medium onions chopped 

3-4 celery stalks chopped

2-3 Smoked Turkey tails 

1 pkg. Andouille Sausage 

White, Brown, Jasmine, whatever rice you would like, I used regular white rice. 

Olive Oil or your choice oil

Cajun Seasoning

Oregano (dried or fresh)

Minced Garlic (fresh, or packaged in water) 

Onion Powder 

Cayenne Pepper

Celery Seasoning (not salt)

Paprika

Parsley (dried or fresh)  

Bay leaves (I used fresh)

Liquid Smoke 

Salt and Pepper to Taste

STEP ONE: Pick the beans. Be sure to take out the beans that are broken or cracked, etc.  Wash the beans, put them in a clean bowl cover with water, sprinkle salt. Let them soak 8-10 hours, or overnight. 

Meanwhile, prep the veggies, dice or chop, and set aside. Slice the andouille sausage as thin or thick as you like, place in a small bowl and refrigerate it.

STEP TWO: In a heavy pot or stockpot, boil the smoked meat. I boil, until it’s tender, a couple hours. 

STEP THREE: Coat a skillet with oil, once it’s  hot, add in the veggies, or Trinity as it is called. I eyeball season,  a little swish across the veggies not too much… because you will get serious about the seasoning when you combine everything. It’s ok to use only salt and pepper in this step, if that makes you more comfortable.. Cook until the veggies sweat, or about 5 mins. 

STEP FOUR: take about a cup of the smoked meat boiling water, pour over the veggies, to lift the flavors up off the pan because, you want all of that out the pan!!! Pour the veggie mixture into the pot of smoked meat. Stir to combine 

STEP FIVE: Add in your spices and herbs. Do not over salt but be generous with everything except the salt and the cayenne. My rule of thumb is I swish across the pot lightly. One swish east and one swish west. Or just start with 1/4tsp of each. Sprinkle in some salt and your cayenne. Stir and taste the broth.

STEP SIX: Rinse and add in the beans, stir. Bring to a boil reduce heat and simmer, about two hours. Make sure to check on and stir periodically. 

STEP SEVEN: Stir and take the spoon and mash some of the beans on the inside of the pot. Mashing helps thicken the broth and you will see how done the beans are. Not all the beans need to be mashed and don’t focus so much on it because you don’t have to do this at all if you don’t want to. 

STEP EIGHT: Stir in the sausage and continue to simmer another 45mins or so. Remove from the heat and let sit. 

Meanwhile cook your rice. Serve with your favorite cornbread!