# Red Beans and Rice

A classic, smoky and hearty New Orleans-style red beans and rice dish with creamy beans and fluffy white rice.

- Servings: 1 servings
- Cuisine: American
- Category: Dinner
- Difficulty: medium
- Language: en

## 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)

## Instructions

1. Brine the beans in 4 quarts of water and 3 tablespoons of salt for at least 8 hours and up to 24 hours.
2. Render the bacon in a pot until brown.
3. Add finely chopped onion, green pepper, and celery rib to the bacon and cook until softened.
4. Add paprika, black pepper, cayenne, minced garlic, thyme, and bay leaves; cook until fragrant.
5. Drain and rinse the brined beans, add to the pot, then stir in chicken broth and 6 cups of water; bring to a boil.
6. Reduce heat and cook at a vigorous simmer until beans are just tender.
7. Add the andouille sausage and 1 teaspoon of red wine vinegar.
8. Continue to cook until the beans are fully cooked and creamy.
9. Rinse the long grain white rice until the water runs clear.
10. Melt butter in a separate pot and toast the rice until aromatic and translucent.
11. Add 3 cups of water and salt to the rice; bring to a boil, then cover and simmer until water is absorbed.
12. Remove the rice from the heat, uncover, wrap with a towel, and let steam.
13. Remove bay leaves from the bean mixture, season with a few additional drops of red wine vinegar if desired, and serve over the rice.

## Equipment

- pot
- colander
- whisk

## 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.

## Source

- Original video: https://youtu.be/CZmklbHvo5Y?si=euqbWqkY_y3xB8za
- Creator: America's Test Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/57c57e31-ccb4-4507-95ba-6bcccd486ab3
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt