Red Beans and Rice
Serves 1
Directions
- 1Brine the beans in 4 quarts of water and 3 tablespoons of salt for at least 8 hours and up to 24 hours.
- 2Render the bacon in a pot until brown.
- 3Add finely chopped onion, green pepper, and celery rib to the bacon and cook until softened.
- 4Add paprika, black pepper, cayenne, minced garlic, thyme, and bay leaves; cook until fragrant.
- 5Drain and rinse the brined beans, add to the pot, then stir in chicken broth and 6 cups of water; bring to a boil.
- 6Reduce heat and cook at a vigorous simmer until beans are just tender.
- 7Add the andouille sausage and 1 teaspoon of red wine vinegar.
- 8Continue to cook until the beans are fully cooked and creamy.
- 9Rinse the long grain white rice until the water runs clear.
- 10Melt butter in a separate pot and toast the rice until aromatic and translucent.
- 11Add 3 cups of water and salt to the rice; bring to a boil, then cover and simmer until water is absorbed.
- 12Remove the rice from the heat, uncover, wrap with a towel, and let steam.
- 13Remove bay leaves from the bean mixture, season with a few additional drops of red wine vinegar if desired, and serve over the rice.
Ingredients
- 1 lb small red bean
- 3 tbsp salt
- 4 qt water
- 4 slice bacon
- 1 whole onion, finely chopped
- 1 small green pepper, seeded and finely chopped
- 1 whole celery rib, finely chopped
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 3 whole garlic clove, minced
- 1 tsp thyme leaves
- 2 whole bay leaf
- 3 cup chicken broth
- 6 cup water
- 8 oz andouille sausage, cut into bite-size pieces
- 1 tsp red wine vinegar
- 2 cup long grain white rice
- 1 tbsp butter
- 3 cup water
- 1 tsp table salt
- to taste scallions (optional)
- to taste hot sauce (optional)
Equipment
potcolanderwhisk
Tips
- Use small red beans (Mexican beans) instead of kidney beans for better texture.
- Brining the beans softens the skins, prevents cracking, and seasons them throughout.
- Bacon provides the smokiness and pork flavor when tasso ham is unavailable.
- Use red wine vinegar to provide the bright acidity usually contributed by pickled pork shoulder.
- Rinsing rice removes excess starch for a fluffier texture.
- Use a 1:1.5 ratio of rice to water instead of 1:2 to prevent gummy rice.
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