Today’s Lunch: Red Beans and Rice

In Louisiana, Red Beans and Rice are typical Monday lunch dish. The intention is to use the leftover meat bones from Sunday dinner to flavor the beans for Monday.

I actually cooked the beans beforehand to prepare for today’s Junior Chef lesson, Southwestern Chili. I added some tomato paste, honey and smoked salt and yowza! They came out so delicious, I wanted to eat them all. Actually, this is hardly the Creole dish at all; it’s more reminiscent of the Boston Baked Beans in its flavor profile. But, I wasn’t really in the mood to start messing with the trinity and whatnot, and it’s one of those rare days where I’m not interested in tongue-blistering spicy hot, so I just made a pot of rice and called it a day. It might not look like much, but I promise I’ll make it again and pay attention to the quantities next time.

Yes, there are chili recipes with beans in them; get over it, Texas.

Profile: honey, very hot, creamy, coarse, slightly smoky.

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