Red beans & rice and cornbread

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Red beans:

• 4 cups red beans (dry)

• 1 lbs andouille sausage

• 1 lbs tasso

• 2 yellow onions

• 2 green bell peppers

• 5-6 stalks celery

• 6 cloves garlic

• 10 cups water

• 2 tbsp vegetable bouillon

• 1 tsp smoked paprika

• 2 tsp red pepper flakes

• 1/2 tsp cayenne pepper

• 2 tbsp white vinegar

• 2 bay leaves

• Salt

• Pepper

• Olive oil

• 1 tbsp butter

Cornbread:

• 1 1/2 cups all purpose flour

• 1 1/2 cups yellow corn meal

• 1 tbsp baking powder

• 1 tbsp sugar

• 1 tsp salt

• 1/2 tsp cayenne

• 3 eggs

• 2 cups full fat buttermilk

• 60g butter (roughly 5 tbsp)

• 2 tbsp butter (for greasing cast iron skillet)

• Salt brine (1 tsp salt, 1/4 cup water) *optional

• Additional sugar for dusting skillet

• *this recipe is tailored towards a 12” skillet

Garnish:

• Parsley

• Tabasco

Substitutions:

• You can substitute for canned beans if you prefer. If you’re unable to find tasso, you can use smoked ham or double the sausage in the recipe. If you don’t have bouillon, you can use vegetable broth, chicken broth, or chicken bone broth. If you choose a broth option, do not include the cups of water listed in my recipe, you will use broth instead.

Preparation:

• If using dry beans soak overnight or at least 4 hours.

• Dice the onion, celery, and bell pepper. Set aside.

• Mince the garlic. Set aside separately from other veg.

• Slice the sausage and tasso.

• If using bouillon, mix into water.

• In a thick bottom pot on medium heat drizzle olive oil. Sauté the sausage and tasso in batches. Cook for about 2-4 minutes or until the meat has started to brown slightly. Set aside.

• Using the same pot, add 1 tbsp butter. Add the onion, celery, and bell pepper. Dash of salt. Cook for 4-5 minutes or until the onion becomes translucent.

• Next add the garlic. Cook for 2-3 minutes or until the garlic is fragrant.

• Add the water/bouillon mixture (or broth).

• Add the red beans, along with the bay leaves, cover and cook on medium low for about 2 hours (if using dry beans) or until the beans have softened.

• Once the beans are soft, crush about a cups worth. This will help to thicken the recipe.

• Add the sausage and tasso, along with the spices and vinegar. Cover and cook on low for another 30-45 minutes.

• Salt and black pepper to taste.

• Prepare the cornbread by adding the dry ingredients to a large bowl. Whisk to combine.

• Next add the buttermilk and eggs. Mix until smooth.

• Now add 5 tbsp melted butter to batter. Whisk until evenly incorporated.

• Grease a cast iron skillet (or other thick bottom pan) with 2 tbsp butter.

• Once coated, lightly dust the skillet with sugar (roughly 1 tbsp).

• Add the batter to the skillet.

• The salt brine is optional. It’s typically used for focaccia, but I think it works great for cornbread as well. I used roughly 1 tbsp worth of the brine mixture. Pour it on top of the batter and then rotate the skillet to evenly coat the top with the brine. You can also use a spray bottle to mist the top with the brine, just be sure to rinse it afterwards to prevent clogging if you do.

• Bake the cornbread @ 450° for 20-25 minutes or until golden brown.

• Top the beans with rice, parsley, and a few dashes of Tabasco.

• Enjoy.