Prep time: 20 min
Cook time: 135 min
Total time: 215 min
Ingredients: 1 lb dried red kidney beans, such as Camellia; 6 slices bacon, diced; 12 to 14 oz andouille sausage, sliced into ½-in (13-mm)-thick rounds; 1 large yellow onion, diced into ¼-in (6-mm) pieces; 1 green bell pepper, diced into ¼-in (6-mm) pieces; 2 ribs celery, diced into ¼-in (6-mm) pieces; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1½ teaspoons smoked paprika; 1/2 teaspoon salt; ¼ teaspoon cayenne pepper, or to taste; ¼ teaspoon freshly ground black pepper; 4 cups chicken broth; 2 cups water; 2 bay leaves; 2 teaspoons hot sauce, such as Crystal, plus more for serving; 2 teaspoons cider vinegar; 3 scallions, light and dark green parts, thinly sliced, (for serving); 6 to 8 cups cooked white rice, (for serving)

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Red Beans and Rice Recipe - Once Upon a Chef

This red beans and rice features creamy red beans simmered with smoky andouille, bacon, and Creole seasonings, served over fluffy white rice.

Rezept

Beef, Lamb, Veal & Pork Fish & Seafood Main Course

Zubereitungszeit ca. 215 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 135 Minuten

Zutaten:

1 lb dried red kidney beans, such as Camellia
6 slices bacon, diced
12 to 14 oz andouille sausage, sliced into ½-in (13-mm)-thick rounds
1 large yellow onion, diced into ¼-in (6-mm) pieces
1 green bell pepper, diced into ¼-in (6-mm) pieces
2 ribs celery, diced into ¼-in (6-mm) pieces
4 cloves garlic, minced
1 teaspoon dried thyme
1½ teaspoons smoked paprika
1/2 teaspoon salt
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon freshly ground black pepper
4 cups chicken broth
2 cups water
2 bay leaves
2 teaspoons hot sauce, such as Crystal, plus more for serving
2 teaspoons cider vinegar
3 scallions, light and dark green parts, thinly sliced, (for serving)
6 to 8 cups cooked white rice, (for serving)

Arbeitsschritte:

Place the beans in a large bowl, cover with water by a few inches, and soak overnight. Drain and rinse.
In a large Dutch oven or heavy pot (at least 5½ qt), cook the bacon over medium heat until crisp and the fat is rendered, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside, leaving the fat in the pan.
Add the sausage to the fat and cook, stirring occasionally, until lightly browned in spots, 3 to 5 minutes.
Add the onion, bell pepper, and celery; cook, stirring often, until softened, about 5 to 7 minutes. Add the garlic and cook for 2 minutes more, stirring constantly; do not brown.
Stir in the thyme, smoked paprika, salt, cayenne pepper, and black pepper; cook for 1 minute to bloom the spices.
Add the soaked beans, chicken broth, water, and bay leaves. Bring to a boil, then reduce to a vigorous simmer. Cook, with the lid slightly ajar, until the beans are nearly tender, about 1½ hours, stirring occasionally and scraping the bottom to prevent sticking.
Remove the lid and continue cooking, stirring occasionally, until the mixture begins to thicken and some of the beans start to break down, 15 to 45 minutes more, adding a splash of water if needed to keep the beans submerged.
Remove and discard the bay leaves. Transfer about 1 cup of the beans to a bowl and mash them with a fork, then stir them back into the pot to thicken the mixture. (For a thicker, creamier consistency, mash more beans.) Stir in the reserved bacon, hot sauce, and cider vinegar, then taste and adjust seasoning.
Serve spooned over white rice and garnish with the scallions. Pass additional hot sauce at the table.