Red Beans & Rice
Red Beans and Rice with smoky andouille sausage, aromatic vegetables, and a rich, savory broth, all melded together and served over fluffy white rice.
Ingredients
- 1 1/4 teaspoons table salt
- 1 pound small red beans about 2 cups, rinsed and sorted
- 4 slices bacon about 3 1/2 ounces, finely chopped
- 1 medium onion finely chopped (about 1 cup)
- 1 small green bell pepper finely chopped (about 3/4 cup)
- 1 celery stalk finely chopped (about 1/2 cup)
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon sweet paprika
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Ground black pepper to taste
- 3 cups low-sodium chicken broth
- 5 cups water
- 8 ounces andouille sausage halved lengthwise and sliced 1/4 inch thick
- 6 cups cooked white rice
- 1 teaspoon red wine vinegar plus extra for seasoning
- 3 scallions finely sliced
- Hot sauce optional
Instructions
- Dissolve salt in cold water in a large bowl. Add beans, soak 8-24 hours, then drain and rinse.
- In a Dutch oven over medium heat, cook bacon until browned, 5-8 minutes. Add onion, bell pepper, and celery; cook until soft, 6-7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne, and black pepper; cook 30 seconds.
- Add beans, broth, and water. Bring to boil, reduce to a lively simmer. Cook, stirring occasionally, 45-60 minutes until beans tenderize and liquid thickens slightly.
- Add sausage and red wine vinegar. Continue cooking until beans are fully tender, sauce thickens to creamy, about 30 minutes. Adjust seasoning with salt, pepper, and vinegar.
- Serve beans over white rice, garnish with scallions. Hot sauce optional.