Beans help to not break the bank

I know that things are tough when you go grocery shopping. Everyone is looking for delicious meals at a lower cost. One of the more inexpensive ways to add protein to your meal without breaking the bank is by incorporating beans.

New Orleanians have been showcasing beans in their meals for years. The tradition of Red Beans for Monday started as a meal that can simmer on the stove while a day of washing clothes was being done. This is one of the recipes that I have included today. The other dish, Creole White Beans with Shrimp, often shows up on restaurant specials on Thursdays. Gather up your ingredients, and Let’s head to the kitchen!

Creole White Beans with Shrimp

1 pound dried great Northern beans

1/4 cup bacon drippings

2 cups diced onions

1 cup smoked ham (check ingredients, some hams have binders that include gluten)

1 cup diced celery

1/2 cup diced green bell pepper

1/2 cup red bell pepper

1/2 cup sliced garlic

1 cup sliced green onions, divided

1 cup sliced smoked sausage (check ingredients for gluten)

2 to 2 1/2 quarts seafood stock

1/2 cup chopped fresh parsley

2 teaspoons Creole seasoning

1 pound small fresh shrimp. peeled (you can use frozen ones, just make sure they are not cooked)

Hot cooked rice

Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain and set aside.

In a 4-quart stockpot, melt bacon drippings over medium-high heat. Add onion, ham, celery, bell peppers, garlic, and 1/2 cup green onions; cook until vegetables are softened, 5 to 10 minutes. Stir in sausage and beans; cook for 2 minutes.

Pour in enough stock to cover mixture by 2 inches. Bring mixture to a boil, and cook for 30 minutes, stirring often. Reduce heat, and simmer, stirring occasionally, until beans are tender, about 1 hour.

Stir in parsley and remaining 1/2 cup green onions. Season with Creole seasoning. Using the back of a spoon, mash about 1/3 of the beans against the side of the pot (this will create a creamy texture.) Add shrimp, stirring to combine, and cook until shrimp are pink and firm, about 5 minutes. Serve over hot cooked rice.

Red Beans and Rice

1 pound dried red beans, rinsed and sorted over

3 tablespoons canola oil

¼ cup chopped smoked ham hocks

1 ½ cups chopped onions

¾ cup chopped celery

½ Teaspoon salt

½ Teaspoon ground black pepper

2 bay leaves

2 tablespoons chopped fresh parsley

1 tablespoon dried thyme

11/2 pounds smoked sausage, cut into 1” pieces

3 tablespoons chopped garlic

10 cups chicken stock

4 cups cooked white rice

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for at least 8 hours. Drain and set aside.

In a large pot, heat the oil over medium-high heat. Add the ham hock and cook, stirring, for 1 minute. Add the onions and celery to the pot. Season with salt and pepper, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, and sausage, and cook, stirring, to brown the sausage, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and start to thicken, about two hours. (Should the beans become too thick and dry, add more stock, about ¼ cup at a time. Remove from heat and with the back of a heavy spoon, mash about ¼ of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15-20 minutes. Serve over rice, removing the bay leaves.

Don’t feel like you have to wait for Monday or Thursday to cook up some beans. They make a great meal any day of the week. If you are like my wife, always make some cornbread with your beans. She says that eating beans without cornbread is an incomplete meal.