From Red Dress to Red Beans

Take Away - Red Beans and Rice

The New Orleans Red Dress Run, now in its 16th year, is organized by the local branch of the Hash House Harriers (an international group that encourages non-competitive running, social and drinking clubs). Last year, the Red Dress Run raised $92,000 for a variety of charities.

The annual run is an extremely popular event that combines daytime drinking, costuming, charity and general ridiculousness during a time of year that is, otherwise, unbearably hot.  For a $60 entry fee, which is spread among various charities, participants are given a fairly unlimited supply of beer throughout the day coupled with a fairly simple set of rules: (1) You must wear a red dress and a number, (2) pace yourself. . . and (3) additional props are are optional (but super).

The second rule is extremely important because the word "run" may fool you into thinking that you should be actually trying to get somewhere or that the beverages are for hydration purposes only....not the case.  In fact, it does not actually matter if you run, walk or are transported by other methods....

Mollie and I made our way to brunch with a few red dressers, and then we hit the quarter to get a few shots of our friends in rouge.

Though it was crowded, everyone seemed to be enjoying themselves.  In fact, despite the chaos, there was nothing that merited the involvement of police. So, even our friends in blue got to relax and interact with our friends in red.

I remind the reader that with over 6,000 participants, it can get fairly crowded at the run.  Be sure that you are prepared to move somewhat slowly and to be cool with being hot.

It is also fine if you would rather discard my advice and take your own approach to pacing yourself at the run.  However, if you choose to treat it like a sprint, please make it home. You would not want to end up like the gentleman that Mollie and I found in our lobby upon our return home...

Since today is Monday and that I have been preaching about pacing yourself, here is a pretty good recipe for a traditional New Orleans Monday dish that requires a little pacing... It is also good if you are still in recovery...

Red Beans and Rice

1 pound red beans (picked over and rinsed)

1/2 pound bacon (chopped)

1 large onion (finely chopped)

3/4 cup celery

1 bell pepper (finely chopped)

1 stick butter

1 teaspoon (or more to taste) of creole seasoning

3 bay leaves

1 pound slice smoked sausage (preferably Savoy's or Richard's brand)

1 pound chopped ham

3 tablespoon minced garlic

5 cups chicken broth

5 cups water

chopped green onions (green part only)

cooked white rice

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 5 to 8 hours or overnight. Drain and set aside.

In a large pot, cook the bacon onions, celery and bell pepper (over medium heat) in the butter.  Add creole seasoning and cook until the vegetables are soft (about 10 minutes). Note that the bacon is not supposed to be crispy like its typical preparation. 

Add the bay leaves, sausage and ham, and cook (while constantly stirring) for about 4 minutes. Add the garlic and cook for 1 minute more. Add the beans, chicken stock and water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water and/or stock, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.