it's all in the roux

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if you've ever had real red beans and rice, with the ham hock and sausage, then you know what it should taste like. now, if you've ever tried to recreate this without meat, vegetarian, and you can't quite make it taste like "mom used to make it" then you need to learn the basics of a good roux. flour and butter are the best. if you want, you can use whole wheat flour but it will be richer. if you're like me and always in a hurry, then you want a quick roux. roux usually takes at least 30 minutes of continous stirring to get it right. if you're in a hurry try toasting the flour first. heat your pan over med-hi heat, add the dry flour and continually stir the flour until it darkens but doesn't burn. then slowly add butter... the ratio is 1 to 1... the roux should be thick and as you stir it should become darker... continue to stir, never stopping or you'll burn it. once it becomes the color of light brown to brown sugar remove it from the heat. slowly add your stock, beans and whatever else and return to the heat... don't forget to keep stirring! the roux will add the thickness to the beans you so desire and it will add that earthy, "meaty" taste.