Matt Horn’s red beans and rice recipe comes from the South

Matt Horn’s upcoming Cookbird: Amazing Chicken Recipes cookbook, scheduled for release on May 28th, features recipes from Oakland’s Coubird Restaurant and his family, including dishes like red beans and rice. include. (Quarto Publishing)

Matt Horn’s latest cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), will be released on May 28th and features his chicken-centered restaurant, Kowbird. Recipes and family recipe files are combined. That’s especially true of this song as a Southern classic.

“Every Monday, whether on the bayou or on the busy streets of a Louisiana city, a pot of simmering spices and beans transforms Sunday leftovers into Monday’s feast,” he writes. “This humble dish is a reminder that the simplest ingredients can create the richest flavors and memories.”

Start soaking the beans the night before and simmer them slowly over low heat until they are tender and perfect. Serve with warm cornbread.

red beans and rice

Serves 4-6 people

material

Soak 1 pound of dried red beans in about 2 inches of water and soak overnight.

1 tablespoon olive oil

1 onion (chopped)

2 stalks of celery (chopped)

1 bell pepper (chopped)

2 cloves of garlic (chopped)

1 pound andouille sausage, sliced

1 bay leaf

1 teaspoon chopped fresh thyme

salt

freshly ground black pepper

4 cups of freshly cooked rice, still warm

direction

Wash and drain the soaked beans.

Heat the oil in a large pot over medium heat until golden brown. Add onion, celery, bell pepper, and garlic and sauté until onion is translucent, about 5 minutes.