CORNER: BEANS AND RICE
INSTRUCTIONS 1. Soak the beans overnight, then rinse well. (If pressed for time, use a quick-soak method — it’ll still do the trick.) 2. In a large heavy pot, heat the bacon drippings over medium heat. Brown the sausage until it’s crisp around the edges. If you’re using bacon, cook it first until crispy, then add the sausage. Remove with a slotted spoon and set aside. 3. In the rendered fat, sauté the “holy trinity” — onions, bell peppers, and celery — until tender, about 10 minutes. Stir in the garlic and cook for one minute. 4. Add the Creole seasoning, smoked paprika, thyme, oregano, and cayenne, stirring to coat the vegetables and release the spices’ aroma. 5. Return the sausage to the pot along with the ham hock (or smoked turkey neck) and bay leaves. 6. Pour in 8 cups of water and add the soaked red beans. Bring to a boil, then lower the heat, cover, and let it simmer for 1 hour, stirring occasionally. 7. Remove the lid and continue simmering uncovered for another 1–2 hours, or until the beans are creamy and tender. Add warm water as needed to keep the mixture from drying out. 8. Remove the bay leaves. Take out the ham hock, shred the meat, and return it to the pot. 9. Mash about 1 cup of the beans and stir it back into the pot to thicken the dish naturally. 10. Season to taste with salt, black pepper, and a bit more cayenne if you like it hotter. 11. For that signature Southern creaminess, stir in the warmed butter (or oil) during the last five minutes of cooking. Serve over a bed of hot steamed rice, sprinkle with green onions, and keep a bottle of hot sauce on the table — because as my grandfather always said, “Ain’t no such thing as too much flavor.” NOTES • For a lighter sodium version, use a salt-free Creole seasoning and salt only at the end. • This dish pairs beautifully with sautéed cabbage — the tang and crunch cut through the richness of the beans perfectly. • And just like Granddaddy David Clark used to do, make enough for tomorrow — because red beans and rice taste even better the next day.
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FreshBites
WINTER 2026
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