Red Beans & Rice(Chef Du Jour)

This is the real deal Louisiana red beans and rice, loaded with three pork products (smoky andouille, spicy tasso ham, and pickled pork) and thickened at the end with ground file powder the traditional way. Chef-level Creole cooking at its most generous.

Overnight soaking is step one. Kidney beans draw water into their starches and cook down to creamy rather than chalky, and pre-soaking cuts active cooking time in half.

The Holy Trinity of onion, celery, and bell pepper plus green onions, red onion, bay leaf, oregano, and basil get a gentle 10 to 15 minute saute before anything else joins them. That slow start coaxes flavor out of the vegetables before they disappear into the long bean cook.

After an hour on high and 40 minutes on low, the beans are creamy and the pork flavors have melted into the pot. File powder stirred in at the very end (never boiled, or it turns stringy) adds a distinctive sassafras note and thickens the broth.

Serve over white rice, Monday-night style.

Chef Tips

• Brown the andouille and tasso first in a hot skillet for deeper color, then add to the pot.
• Do not add salt until the beans are fully tender, salt slows softening.
• Remove bay leaf before serving, stems splinter and can be unpleasant.
• Smash a few beans against the pot walls during the last simmer to thicken the broth.

Variations

• Use a ham hock instead of tasso for a smokier Southern lean.
• Substitute kielbasa or smoked chorizo if andouille is unavailable.
• Add a splash of hot sauce or vinegar at the end for brightness.