Beans, Beans, Good for Your Heart

I did not realize it until today, but upon reflection, there appears to be an unwritten rule in our household that the minute the ladies leave town for any period of five days or more, I immediately gather supplies and cook an enormous batch of red beans & rice. I don't know whether my subconscious fears that I will otherwise have nothing to eat, or whether I simply realize anew each time they depart how long it has been since I had beans and rice and how much I love it and we don't eat it much as I cook it entirely too spicy for Daisy. (As she would say, it is grown up spicy.) But really I think it is that both the act of cooking and the delight of eating just cheers me like nothing else. Beans and rice are definitely my supreme comfort food.

So that is what I find myself doing this evening, cooking cajun and listening to the new Patton Oswalt album, which while neither as sublime nor gutbusting as his previous record Werewolves & Lollipops is still a terrific way to get through the doldrums of Chicago this week.

Here is the Top Secret Henry Family Beans recipe. Tell no one.

- 2 lbs large red beans
- 2 lbs andouille pork sausage
- 1 large yellow onion (chopped)
- 1 clove garlic (chopped)
- 1&1/2 Tbl cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- pinch red pepper
- 1 hambone or pork hock
- 2 bay leaves

1. Soak beans in cold water overnight. Water should be fairly deep. If you are enthusiastic, you may pick out any funky looking beans and discard them, but no need to be overzealous.

2. Drain and rinse beans and toss into a pot with the pork hock. Fill with water just to the level of the beans. Put on the stove on medium.

3. Add the spices. Feel free to be generous with the cumin, reserved with the pepper, depending on your tastes. Cover and continue to simmer on medium.

4. Chop the sausages, onions and garlic. Sautee in a large skillet until onion is soft and sausages are starting to brown. I chop onions in the Cuisinart so they are just a step above pureed. Add to beans. (Feel free to hold back some of the grease and discard.)

5. Stir well, cover and reduce heat to low. Let simmer for at least four or five hours, stirring occasionally.

Serve over rice.