Ingredients: |
Ingredients: 1 pound (2 cups) Camilla or small red beans, rinsed and picked over
4 slices bacon, chopped fine
1 medium onion (1 cup), chopped fine
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(1 tablespoon) , minced
1 teaspoon fresh thyme leaves
1 teaspoon sweet paprika
2 bay leaves
1/4 teaspoon cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
8 ounces andouille (kielbasa) sausage , halved lengthwise and cut into 1/4-inch slices
1 teaspoon red wine vinegar, plus extra for seasoning
3 scallions , white and green parts, sliced thin
Hot sauce (optional)
White Rice:
2 cups long grain white rice
1 tablespoon unsalted butter or vegetable oil
3 cups water
1 teaspoon table salt
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Directions: |
Directions: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 and up to 24 hours. Drain and rinse well.
2. Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; 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.
3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.
White Rice
1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear. Place colander over bowl and set aside.
2. Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.
Adapted from Cooks Illustrated |
Personal
Notes: |
Personal
Notes: Like Gumbo, Red beans and rice is a symbolic south Louisiana dish that is traditionally made on Mondays with pork bones left over from Sunday dinner. It is an old custom from the time when ham was a Sunday meal. Monday was traditionally washing and cleaning day, so a pot of red beans would be put on the stove in the morning to simmer all day while all the other chores were done around the house.
Red beans and rice has a many recipes as there the number of cooks cooking them. Whether Cajun, Creole, New Orleans, South Louisiana there is no official red beans and rice recipe. Many recipes have been handed down within families for generations. Every cook has his/her own variation. So if someone says they have an authentic red beans and rice recipe, they are probably using a recipe handed down.
Red beans don’t take much tending after everything is put into the pot, just a stir now and then, and adding a little water to keep the beans covered. About an hour before dinner-time the rice would be put on to cook, along with some cornbread.
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