Marsha Christmas my number one cheerleader sent me this recipe, and I could not wait to try it.  Red Beans and Rice are at the top of my comfort food list.

Maybe some of you remember Andrew’s restaurant.  Here is what Marsha wrote:

Andrew’s was owned by 2 brothers (twins?) in the 70’s, I think, maybe the 80’s. It was originally located in Dallas at 3301 McKinney Ave. at Hall. It was fashioned after a New Orleans-type restaurant with eclectic decor. They later opened another Andrew’s at Midway and Belt Line, SE quadrant, in Addison/Dallas. (That location is now closed, but I am glad to have this recipe.)

Bread Winners is now in the McKinney Ave. (Uptown) space. 

(The McKinney Avenue Bread Winners is one of our favorite places to take out-of-town company.  The decor is so quaint, and you feel like you have been somewhere special after eating at that Bread Winners.)

This recipe for red beans and rice is super easy, and the end result is beyond delicious.  The beans are flavorful with a bit of kick, but they are also sweet.

Nurse friend Pat who knows about nutrition, mentioned recently that much research is proving how healthy beans are for you.  Pairing the beans with rice is a winning combination.  This was another reason to make Andrew’s Red Beans and Rice.

You need one pound of red beans.  I still check the beans for rocks and other debris just like my mother did.  Then you wash the beans.

There is a little chopping for this recipe, but that is it.  First you attack the five cloves of garlic.  Smush them with the side of the knife blade to remove the skins.  Then mince or press the garlic as finely as you can.

Dice an onion and put it in a large pot.  You can add the garlic at this time also.

Dice two stalks of celery and add the celery to the pot.

Take one bunch of flat leaf parsley, remove the stems, and chop.  By now, I am sure you know the routine.  Add the chopped parsley to the pot.

This is a poor pitiful ham hock.  Add it to the pot also.  By all means, try to find a better ham hock.

At this point, I also added the brown sugar, dried basil, ground black pepper, and bay leaves.

Put the dried red beans in the pot.  No need to soak the beans.  How easy is that?

Cover all ingredients with water, and add a couple of dashes of Tabasco Sauce.  The recipe says to add the salt later, so that is what I did.

Begin cooking the beans until they come to a simmer. Simmer beans uncovered for 3 to 4 hours until beans are tender.  Add more water as needed.

About thirty minutes before serving the beans, cook a pot of rice (on the back burner), and add the salt to the beans.

Also it is a good thing to make a pan of cornbread.  Yummy! (I can not tell a lie.  I used a mix, and it was good.)

Be still my heart.  This was so delicious.  The sweetness of the beans cooked with brown sugar and sweet basil is a little surprising, but the hot sauce did add spiciness.  I like them.  I love them.  I want more of them.  I will make Andrew’s Red Beans and Rice again and again.

FYI tip:  To clean cast iron skillets, do not wash with soapy water.

Pour salt into the skillet and clean with a paper towel.

It really works, and you will not ruin the seasoning of the skillet.  This tip came from a dear friend who lives nearby.  She prefers to remain anonymous.

Blessings to you and yours,

Thank you, thank you Marsha Christmas for this recipe.

Try Andrew’s Red Beans and Rice.  You will not be sorry.

To view the recipe, go to lanabird.com.