RED BEANS AND RICE

Description §

This classic Cajun dish is a hearty and flavorful combination of red beans, andouille sausage, and rice. It’s perfect for a weeknight dinner or a weekend gathering with friends and family.

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Ingredients §

• Salt and pepper
• 1 pound small red beans (2½ cups), picked over and rinsed
• 4 slices bacon, chopped fine
• 1 onion, chopped fine
• 1 small green bell pepper, stemmed, seeded, and chopped fine
• 1 celery rib, minced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme
• 1 teaspoon sweet paprika
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 6 cups water
• 3 cups low-sodium chicken broth
• 8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick
• 1 teaspoon red wine vinegar, plus extra for seasoning
• Simple White Rice (page 222)
• 3 scallions, sliced thin
• Hot sauce (optional)

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Method §

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. Heat bacon in Dutch oven over medium heat, stirring occasionally, until browned and fat is almost fully rendered, 5 to 8 minutes.
3. Add onion, green pepper, and celery and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes.
4. Stir in garlic, thyme, paprika, bay leaves, cayenne, and ¼ teaspoon black pepper and cook until fragrant, about 30 seconds.
5. Stir in beans, water, and broth and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
6. Stir in sausage and 1 teaspoon vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season with salt, pepper, and additional vinegar to taste. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.