RECIPE C MONDAY RED B
BY CHEF LATEEF R. CLARK Food Service Director, ServSafe Instructor & Proctor Capital Region BOCES
A Southern Family Tradition by Lateef Clark, in honor of my grandfather, David Clark of Georgia. My grandfather, David Clark, was a true Southern man through and through — born and raised in Georgia, where food wasn’t just nourishment, it was love served on a plate. Every Monday, like clockwork, he’d make a big pot of Red Beans and Rice, and the smell alone could bring the whole family running to the kitchen. For him, this dish wasn’t just food — it was comfort, community, and history. He’d hum old blues tunes while stirring the pot, telling stories about his childhood and how, back home, Mondays were always for beans and rice because Sunday’s ham bones or smoked meats would still have some good left in them. It was his way of stretching a meal, feeding many mouths, and showing that with patience and soul, humble ingredients could become something unforgettable. This recipe — his version, passed down through the years — has that same Southern richness. It’s creamy, smoky, full of deep flavor, and after one hearty serving, you’ll understand why we used to joke that “Granddad- dy’s red beans could make you take a nap right where you sit.” MONDAY RED BEANS AND RICE RECIPE PREP TIME: 15 MINUTES | COOK TIME: 2 HOURS 30 MINUTES | SERVINGS: 12 PEOPLE INGREDIENTS • 4 tbsp bacon drippings or vegetable oil (or ½ cup chopped bacon — pork or beef) • 2 lb smoked or andouille sausage, sliced into small bite-sized pieces (beef sausage works too) • 2 large sweet onions, diced • 2 medium green bell peppers, diced • 1 cup celery, diced • 8–12 cloves of fresh garlic, minced • 4 tbsp Creole seasoning (salt-free if desired) • 2 tsp smoked paprika • 2 tsp cayenne pepper • 2 tsp garlic powder • 2 tsp ground thyme • 2 tsp oregano • 2 lb smoked ham hock, smoked turkey neck, or pickled pork • 6 bay leaves • 16 cups water • 2 lb dried red beans, sorted and soaked overnight • 4 tsp salt (optional) • 1 tsp black pepper • 1 stick unsalted butter, warmed (or 2 tbsp vegetable oil) • Chopped green onions, for garnish • Steamed long-grain white rice
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