RED BEANS AND RICE WITH HERB CORNBREAD AND BACON BUTTER
My favorite Southern recipe for a big crowed.
Photography by Angie Norwood Browne
RED BEANS AND RICE
- 1 lb dried red beans, rinsed and sorted over
- 1/2 lb bacon
- 1/4 cup chopped pancetta
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped celery
- 3/4 cup chopped red bell peppers
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne
- 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh thyme
- 1/2 pound Andouille sausage
- 1 pound smoked ham hocks
- 3 tablespoons chopped garlic
- 10 cups chicken stock, or water
- 4 cups cooked white rice
- 1/4 cup chopped green onions, garnish
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, add bacon cook then drain grease. Add pancetta and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours.
Serve over rice and garnish with green onions.
HERB CORN BREAD
1 cup unbleached all-purpose flour
1 cup cornmeal ( white or yellow)
1/4 cup plus 1 tablespoon sugar
1 1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 large shallot finely chopped
3/4 cup fresh or frozen corn kernels
1/3 cup finely chopped fresh thyme
1/4 cup finely chopped fresh sage
2 tablespoons finely chopped fresh Italian parsley
1 cup half and Half
2 large eggs
1 stick unsalted butter
Preheat oven 350 degrees and position an oven rack in the center. Lightly coat on iron skillet with butter or canal oil. In medium bowl, whisk flour, cornmeal, sugar, baking powder, salt and pepper, blend well. Add shallot, corn kernels, thyme, sage, and parsley. Whisk to blend everything thoroughly.
In second bowl whisk together the half and half and eggs. Make a well in the dry ingredients and pour the egg mixture into the well, then add the melted butter.
Use whisk to gently combine the ingredients, stirring until there are no patches of egg or flour.
Use a spatula to scrape the batter into pan. Bake 40 to 50 minutes,until center of the bread feels firm.
1/2 cup (1 stick butter), softened
2 tablespoons honey
2 slices crispy cooked bacon, crumbled
Mix ingredients in food processor until well combined.
The corn bread is from the Art and Soul of Baking.
Food Styling and Recipe by Theresa Gilliam