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.