Red Beans and Rice
In New Orleans, local ingredients transform a dollar’s worth of dried beans into a creamy, smoky stew. To re-create that rich flavor, we had to find the right substitutions.
Keywords
- Main Courses
- Creole & Cajun
- US & Canada
- Beans
- Rice
- Pasta
- Grains
- Rice & Beans
- Make Ahead
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Mixing bowl
- Colander
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- Table salt
- 1 pound small red beans (about 2 cups), rinsed and picked over
- 4 slices bacon (about 4 ounces), chopped fine (see note)
- 1 medium onion, chopped fine (about 1 cup)
- 1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
- 1 celery rib, chopped fine (about 1/2 cup)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika (see note)
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Ground black pepper
- 3 cups low-sodium chicken broth
- 6 cups water
- 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices (see note)
- 6 cups cooked white rice
- 1 teaspoon red wine vinegar, plus extra for seasoning
- 3 scallions, white and green parts, sliced thin
- Hot sauce (optional)
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