So anyone who knows me knows that I love soul music and comfort food. There’s nothing better than putting on some old-school 60’s soul and hanging out in the kitchen with my husband (he's a great assistant…and doesn’t mind doing dishes.)
Recently I’ve stumbled upon some great new music. My current favorite is a French singer, Ben L’Oncle Soul. He is on the French division of Motown and his music is playful, funky, soulful and just retro enough without being pastiche. (Oh and because of his love for American culture and his grandfather’s bowties he took his name from Uncle Ben’s Rice… sometimes he even rocks the bowtie!)
Recently I’ve stumbled upon some great new music. My current favorite is a French singer, Ben L’Oncle Soul. He is on the French division of Motown and his music is playful, funky, soulful and just retro enough without being pastiche. (Oh and because of his love for American culture and his grandfather’s bowties he took his name from Uncle Ben’s Rice… sometimes he even rocks the bowtie!)
Check him out here.
His album makes me want to turn off the tv, grab a beer and spend all afternoon cooking. So I decided to make some red beans and rice.
I think the beauty of red beans and rice is the simplicity of it… the soulfulness of it. Just a bag of beans, the trinity (onion, celery, bell pepper) and some smoked ham hocks will get you on your way.
Then it’s four hours of simmering, stirring, listening to music, seasoning, and tasting. And when you see the beans getting creamy and soft, it’s like a tiny revelation; a moment you know will happen yet still feels like a present each time.
I love when music and food feels old and new, classic and fresh all at the same time. I guess in a way Ben L'Oncle's music is like red beans and rice. They both feel like a strolling down a familiar street in a new pair of shoes.
love-roots pairing
eat-red beans over uncle ben’s rice
wipe the bowl with-french baguette
drink with-ipa beer
listen to-ben l’oncle soul
Red Beans and Ben L’Oncle Soul’s Rice
1 # Dried Red Bean, picked through for stones
a few tbs of Olive Oil
1 ea Green Bell Pepper, diced
1 ea Vidalia Onion, diced
6 stalks Celery, diced
6 cloves Garlic, chopped
1 # Smoked Sausage, cut on bias
½ # Cooked Ham, diced
2 ea Smoked Ham Hocks
3-4 sprigs Thyme
2-3 ea Bay Leaves
a large pinch of cayenne or to taste
salt and fresh ground pepper to taste
½ bu Green Onions, cut on a bias
Quick-soak the beans by covering them with water in a pot, bringing them to a boil for 5 minutes then pulling off the heat. Cover and let them sit for an hour, then drain.
Cover the beans with fresh water in a pot and bring to a boil. Lower the heat and simmer uncovered for an hour. While they are simmering, cut all of your other ingredients.
When the beans are just tender, drain them into a colander. In the same pot sauté the onions, celery and bell peppers on medium heat in the olive oil. Season with a bit of salt and pepper and cook until the onions smell sweet and look translucent. Add the garlic, sausage and ham and sauté for another few minutes. Add back the beans, ham hocks, thyme, bay leaves, and cayenne.
Fill with water until the beans are just covered, bring to a boil, then simmer on low until the beans are creamy and soft, 2 ½ to 3 hours. You may have to add a bit of water along the way, stirring them to make sure they don’t stick on the bottom. (I always season along the way as well, with cayenne, salt and pepper. I was very cautious with salt because there is so much salt with the pork ingredients.)
Serve over Uncle Ben’s Rice, with some French bread, a good ipa beer and garnish with green onions and Crystal’s hot sauce.
