Red Beans and Rice

Now that the leaves (and around here, hedge apples) are falling and the wind is blowing cold, it's time for those hearty dishes we've avoided for months. This meal is simple, inexpensive, full of protein, and served over rice, it's even gluten-free. And since I usually have the ingredients on hand in my pantry and freezer, it's good for those days when I haven't made it to the grocery store in a while.

I've used both andouille sausage and turkey sausage; either one is quite satisfactory. If you don't have fresh veggies, you can cheat with a bag of frozen Cajun mirepoix. I don't actually measure my spices, so the amounts given are approximate. Vary them according to your family's tastes. Some cooks substitute salsa for the Ro-Tel tomatoes.

Personally, I like the convenience of canned beans. But if you have the time and inclination, you can certainly cook your own from dried beans. 

Cajun-Style Red Beans

• 2 T. oil 
• 1 large onion
• 1 large green pepper
• 3-4 ribs celery
• 1-2 tsp. minced garlic

• 4 cans red beans 
• 1 lb. smoked sausage, thinly sliced

• 1 can Ro-Tel tomatoes 
• 3 bay leaves
• 1/2 tsp. thyme
• dash of cayenne pepper
• 1/4 tsp. black pepper
• 1 tsp. cumin

Saute the vegetables in oil till tender, adding garlic at the end. Add the beans, sausage, and seasonings.

Stir and cover. Bake at 300 F for 4-5 hours. The longer, the better! Check occasionally, adding water if necessary to keep the beans moist. (You can also throw this in the crockpot and cook it all day, or overnight.) 

Serve beans over fluffy rice with a side of hot cornbread. Or skip the rice and serve over the cornbread. Or use as a side with a Cajun meal. If you're in a true Louisiana mood, wash it down with sweet tea!

This makes a big batch, so you'll have enough for company, or to put in the freezer, or to save for a quick dinner over the weekend. 

Vegetable Mélange

This dish of layered vegetables baked in a rich, savory sauce is like a comfortable stew that got dressed up for company. I serve this on chilly winter days when fresh produce is harder to come by and I can whip it together from things already in my pantry. The leftovers are homely, but even more delicious than the original version.

To make this vegetarian meal gluten-free, just skip the bread crumbs and thicken the sauce with cornstarch instead of flour.


Vegetable Mélange 

• 3 cans green beans (drained, reserve liquid)
• 2 cans diced tomatoes (reserve juice)
• 1 can whole-kernel corn (drained, reserve liquid)
• 1 onion, finely chopped

• 4 T. butter (1/2 stick)
• 2-3 T. flour
• 1 1/2 cups reserved vegetable juice
• 1/2 tsp. thyme
• 1/2 tsp. basil
• 3/4 tsp. salt
• 1/4 tsp. black pepper

• shredded cheese (cheddar, colby, or swiss)
• about a cup of fine soft bread crumbs (2 slices of bread in the blender!)
• (2 T. melted butter, optional)

Drain the tomato juice into a large measuring cup. Add liquid from the beans/corn to make 1 1/2 cups. Discard the rest.

Melt butter in a saucepan. Whisk in flour and cook over low heat for a minute. Gradually whisk in vegetable juice, as you would for a white sauce. Cook over medium heat till "gravy" thickens. Add seasonings.

Layer drained vegetables in a 9 x 13 pan in order given. Pour sauce evenly over the whole pan and cover with shredded cheese up to an inch from the edges.* If desired, stir the melted butter into the bread crumbs. Sprinkle crumbs around the edge of the casserole, creating a border around the cheese.

Bake, uncovered, for 1 hour at 350 F.

*Note: To keep the cheese from drying out, you can wait and top the casserole with cheese and bread crumbs after the first 45 minutes of baking. But I am usually too busy or lazy to do that. And I kind of like the texture of toasty cheese.

Meatball-Lima Bean Stew

This stew from my childhood really is so much better than it sounds!

Warm and hearty, this stew is wintertime comfort food at its best. And the leftovers are even richer and more flavorful the next day. I like to serve this with crusty bread or rolls, but it is equally satisfying as a solo dish.

The recipe includes directions for homemade meatballs which can be cooked right in the stew, but you can also save time by using purchased frozen meatballs. Or you can make the meatballs ahead, and add them, pre-cooked, right before serving.



Meatball-Lima Bean Stew

Large Lima Beans

• 1 cup large lima beans, rinsed
• 4 cups cold water

In a large pot, bring the beans to a boil. Boil two minutes. Turn off the heat and let stand, covered, one hour. (Optional step: drain liquid into a measuring cup. Discard; replace with the same amount of fresh water.)

• 1/4 cup all-purpose flour*
• 1/2 cup cold water

Whisk flour into water to form a smooth paste and pour into the bean pot. Heat and stir till liquid thickens, forming a gravy.

*For gluten-free stew, omit this step. Thicken stew after baking by adding a slurry of 2 T. cornstarch and 2 T. cold water. Stir over medium heat till the "broth" turns to a sauce.

• 1 cup chopped celery
• 1 cup sliced carrots
• 1/2 cup diced onions
• 1 can (or 2 cups) diced tomatoes
• 1 bay leaf
• 1 1/2 tsp. salt

Pour lima beans into a large oven-proof dish. Add vegetables and seasonings. Cover and bake for an hour and half at 350 F. Add [uncooked or frozen] meatballs and bake 45 minutes more. 

MEATBALLS:

• 1 lb. ground beef
• 1/4 cup bread crumbs*
• 1/4 tsp. Worcestershire sauce
• 1/4 cup milk

Mix thoroughly with your hands. Shape into balls of desired size. You can let them cook in the hot stew, or bake them (in a pan with sides!) for 10 minutes at 350 and refrigerate or freeze them to use later.

Tapioca Pudding

My gluten-free sister is heading here for the holiday, so I am cooking up some treats she can enjoy on her vacation. Tapioca pudding is good warm or cold, so she can sleep in as long as she likes and still have a delicious breakfast waiting for her when she's ready. :)

Since tapioca pudding doesn't last long at our house, I made a big batch.


Tapioca Pudding

• 2/3 cup sugar
• 6 Tbsp. minute tapioca
• 2 eggs
• dash salt
• 5 cups milk
• 2 tsp. vanilla

In a large pan (3-quart or larger), whisk together the sugar, tapioca, eggs, and salt. Let sit for five minutes.

Add milk and mix thoroughly. Stirring constantly, heat to a rolling boil. 

Turn off heat and stir in vanilla. Cover and cool. Pudding thickens as it cools. 

Serve warm or cold. Store leftovers in refrigerator.