Red beans and rice with johnnycakes – This hearty and flavorful combination is a staple in many Southern kitchens, and for good reason.
Red Beans and Rice: A Classic Comfort Food
Red beans and rice is a rich and savory stew made with red beans, vegetables (such as bell peppers, celery, and onions), and spices (such as Cajun seasoning, thyme, and bay leaf). It is typically cooked low and slow, allowing the flavors to meld and develop.
Johnnycakes: A Fluffy Sidekick
Johnnycakes are a type of flatbread made from cornmeal, flour, water, and a leavening agent (such as baking powder or baking soda). They are griddle-cooked and have a slightly sweet flavor and a fluffy texture.
The Perfect Pairing
Red beans and rice and johnnycakes are a perfect pairing. The rich, flavorful stew is perfectly complemented by the fluffy bread. Johnnycakes can be served alongside the red beans and rice, or they can be crumbled on top and used to soak up the delicious sauce.
Where to Enjoy This Southern Delight
Red beans and rice with johnnycakes is a popular dish throughout the Southern United States, particularly in Louisiana and the Caribbean. It is a common sight on restaurant menus and at-home cookouts.
Ready to Try It Yourself?
If you’re looking for a hearty and flavorful meal that is sure to satisfy, look no further than red beans and rice with johnnycakes. Here are some tips for making red beans and rice with johnnycakes:
- Use dried red beans for the best flavor and texture. Soak them overnight before cooking.
- Don’t skimp on the spices! Cajun seasoning, thyme, and bay leaf are all essential for authentic flavor.
- Cook the red beans and rice low and slow for the best results. This will allow the flavors to develop and the beans to become creamy.
- Serve the red beans and rice with hot, freshly griddle-cooked johnnycakes.
With a little planning and effort, you can enjoy this delicious and comforting Southern dish at home.
Now, let’s get cooking!
Red Beans and Rice with Johnnycakes
This recipe yields approximately 6 servings.
Ingredients:
For the Red Beans and Rice:
- 1 pound dried red beans, rinsed and picked over
- 8 cups water
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 smoked ham hock (optional)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Cooked white rice, for serving
For the Johnnycakes:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil
Instructions:
- Make the Red Beans and Rice: In a large pot, combine the red beans and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are softened. Drain and rinse the beans.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, bell pepper, and celery and cook until softened about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the drained beans, ham hock (if using), Cajun seasoning, thyme, bay leaf, and additional water to cover the beans by about 2 inches. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are very tender and the sauce has thickened. Season with salt and black pepper to taste. Remove the ham hock and discard (or shred the meat and add it back to the pot).
- Make the Johnnycakes: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Stir in the buttermilk and vegetable oil until just combined.
- Heat a griddle or large skillet over medium heat. Lightly grease the griddle. Pour 1/4 cup batter per johnnycake onto the griddle. Cook for 2-3 minutes per side or until golden brown and cooked through.
- Serve the red beans and rice over cooked white rice with a hot johnnycake on the side. Enjoy!
Tips:
- You can substitute vegan sausage for the smoked ham hock for a vegetarian option.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 1/2 cups of milk. Let it sit for 5 minutes before using.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- For a spicier dish, add a few dashes of hot sauce to the red beans and rice while simmering.
- This recipe is a great base for customization. Feel free to add other vegetables, such as chopped carrots or okra, to the red beans and rice.
Additional Notes:
- This recipe card can be easily printed for future reference.
- Feel free to adjust the amount of Cajun seasoning to your desired level of spice.
- Look for pre-cooked smoked sausage to save time. Simply slice it and add it to the pot with the beans in the last hour of cooking.
I hope you enjoy this delicious and soul-satisfying recipe for red beans and rice with johnnycakes!
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