As we are coming up to Mardi Gras/Fat Tuesday, this week’s bean dish was Red Beans and Rice. This Tuesday is looking a little busy for us, so we opted to make it this weekend and invited some friends over for dinner.

It was Valentine’s Day, so Amanda and Charlie set the mood with hand-painted heart decorations.

For an appetizer we put out a cheese board and I made some roasted nuts tossed with butter, brown sugar, rosemary, salt, and smoked paprika. The classic Union Square Cafe bar nuts.

For dessert we served a King Cake from Haydel’s.

I used the Rancho Gordo recipe as a base (I’m loving their new Bean Book), but made it my own.

New Orleans Red Beans and Rice Recipe – Rancho Gordo

This New Orleans Red Beans and Rice Recipe is a main dish made with Rancho Gordo dried heirloom Domingo Rojo Beans, rice and Andouille Sausage.

www.ranchogordo.com

The biggest change to the recipe is that I added some of my home-cured tasso ham to the trinity at beginning. I added some carrot, too. I know that isn’t traditional, but I like it.

The Rancho Gordo domingo rojo beans are fantastic. They hold their shape nicely and create an unctuous broth.

The dish took about four hours from start to finish, though most of it was simmering time with occasional stirring. I’d say about an hour of that was active chopping, stirring, and watching time.

It was fantastic overall, though I think the weakest point may have been the andouille. I haven’t found a good local source, so I picked up some standard Aidells at the grocery store. I’ve heard Barb’s Butchery in Beacon makes their own andouille, so I think I’ll run up there to pick some up next year.

Laissez les bons temps rouler!