I love red beans and rice. In fact when asked “what would you have if you knew it was your last meal?”–red beans and rice is always my answer. Well, part of my answer, as in a part of a seven course meal! Growing up and living in Louisiana offers many opportunities to eat red beans and rice and I never tire of them. Even when I see red beans and rice on a menu, I am tempted to order some, if even for a side. Good old red beans and rice, gotta love them and love the fact that the leftovers are always better the second time around. I love them so much I even have the leftovers for breakfast at times. Yes, I did say for breakfast.
This recipe is very easy to make not only for breakfast but also for an inexpensive appetizer for a brunch party.
Put your TO COOK IS TO CREATE thinking cap on: This recipe is very versatile. Want to omit the andouille bacon? Substitute bacon. Want to add more sweet? Add 1 tsp of cinnamon and 1 TBSP of maple syrup along with the vanilla to the batter. This makes a great waffle, too! Want to make it savory for a side dish? Add diced green onions and hot sauce to the batter. Want to omit the powdered sugar and maple syrup as a topping? Make a bloody mary sauce, simply cook and reduce down your favorite concoction. Don’t have any red beans or rice? Substitute whatever leftover beans you have on hand. Black-eyed peas? White beans? No leftover beans? Use drained mashed canned beans, just be sure to season them accordingly. Still have leftover red beans and rice? Make Coconut Curry Red Beans over Cashew Rice Cakes.
FOOD FUN: I think the great jazz musician Louis “Satchmo” Armstrong must have been a red bean and rice lover, too. Did you know he used to sign his personal correspondence, “Red beans and ricely yours” and was the title of one of his last remaining concerts at the National Press Club. Bonus for you if you have the album-it includes his recipe for Red Beans and Rice!