Feeling Hot, Hot, Hot! My Red Beans & Rice Recipe with a Bayou Buzz

 Alright, buckle up buttercups, because this ain't just any ol' pot of beans. This here is my Red Beans & Rice recipe, passed down with a wink and a whisper (and maybe a little spilled bourbon) from a legendary dame I met down in the French Quarter during Mardi Gras. Let's call her Lulu La Roux – a woman whose spice cabinet rivaled the treasures of a pirate queen and whose stories could charm the stripes off a tiger.

Lulu wasn't your typical grandma in the kitchen. Oh no, darling. She was a whirlwind of vibrant scarves, clanking bangles, and a laugh that could cut through the brassiest jazz band. She ran a tiny, blink-and-you'll-miss-it eatery tucked away on a cobblestone street, and her Red Beans & Rice? Honey, it was legendary. Pilgrims practically lined up on Mondays for a taste.

Now, Lulu wasn't one for precise measurements. Her cooking was all about feeling the spirit of the ingredients, a little pinch of this, a generous glug of that. But one rainy afternoon, after a particularly potent hurricane cocktail (or two… or three), I managed to coax the general idea out of her, scribbling furiously on a cocktail napkin as she regaled me with tales of mischievous sprites and secret ingredient love potions.

The secret, she told me with a saucy wink, wasn't just in the trinity or the smoky ham. It was in the attitude. You gotta stir it with love, let it simmer with patience, and add just enough heat to make things interesting, ya dig? Not so much that you're breathing fire, but enough to make you sit up and take notice. Just like life, right? A little spice keeps things exciting.

So, darlings, when you make this recipe, remember Lulu. Remember the laughter, the stories, the vibrant soul of New Orleans. Pour yourself a drink, put on some blues, and let the magic happen. This isn't just dinner; it's a little taste of the Big Easy, served with a side of sass and a whole lotta heart. Now, let's get cooking!

Ingredients:

• 1 pound dried red beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon chipotle pepper in adobo sauce
• 1 bay leaf
• 1 ham hock or smoked sausage
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Rinse the red beans and pick through them to remove any debris.
2. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and green bell pepper and cook until softened, about 5 minutes.
3. Add the garlic, oregano, thyme, cayenne pepper, chipotle pepper, and bay leaf. Cook for 1 minute more.
4. Add the red beans, ham hock or smoked sausage, and 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve over cooked rice.

Tips:

• If you don't have a ham hock or smoked sausage, you can use a piece of smoked ham or bacon.
• You can add other vegetables to this recipe, such as carrots, tomatoes, or okra.
• This recipe can be made ahead of time and reheated.

Enjoy!

I hope you enjoy this recipe as much as I do. It is a great way to use up leftover ham or smoked sausage. It is also a great dish to make for a crowd.