This recipe is adapted from the February 2010 Cook’s Illustrated magazine. Although it is perfect around the time of Mardi Gras, it is a Louisiana staple that is served all year round. Give yourself some time and be patient as you let the beans simmer on the back burner. You can accomplish something else while the beans cook.
Serves 6
1 lb. bag of small, dried red beans
4-5 slices of bacon, for flavor, the bacon can also be omitted
1 med. onion
1 green pepper
1 celery rib
3 cloves garlic
1 tsp. fresh thyme
1 tsp. smoked paprika
2 bay leaves
1/2 tsp. cayenne pepper
4 c. chicken broth
5 c. water
8 oz. andouille sausage
3 tsp. red wine vinegar
2 c. long-grain rice
1 Tbls. butter
Kosher salt
2 scallions and hot sauce (optional for garnish)
To Soak or Quick-Cook Dried Beans: Soak dried beans overnight by placing them in a large pot or bowl with about 4 quarts of cold water and 3 Tbls. salt or, if you do not have time to let them soak, you can quick cook them in a large Dutch oven by bringing the water to a strong boil over high heat, cover with a lid, turn off the heat and let them stand for about 1 hour. Once the beans have soaked or have been quick-cooked, drain and rinse.
To Cook Beans: Finely chop onion, green pepper and celery. Cook slices of bacon in a large Dutch oven, until brown. Add onion, green pepper and celery. Saute over medium heat until vegetables soften (this is a variation of a mirepoix). Finely chop or mince garlic. Add to the pan with thyme, paprika, bay leaves, and cayenne pepper. Cook for about 1-2 minutes. Stir in beans, chicken broth, and about 4 cups of water. Bring to a boil, lower heat and continue to cook vigorously for about 1 to 1 1/2 hours, until beans start to soften and liquid begins to thicken.
Cut andouille sausage in half lengthwise and the cut into slices. Add to pan with 2 tsp. red wine vinegar. Cook until beans are tender, about 30 minutes.
To Cook Rice: Rinse rice in a fine mesh strainer under cold water until water runs clear. Heat butter in a large saucepan. Add rice and cook, until grains become chalky about 2-3 minutes. Add water, salt and bring water to boil. Stir ingredients then turn heat to low, cover with a lid and simmer for about 20 minutes. Turn off the heat. Let stand for about 10 minutes.
To Serve: Chop scallions. Taste beans for seasoning and to see if they are tender, add salt and pepper, if needed, and an additional 1 tsp. of red wine vinegar. Stir. Serve over rice with chopped scallions and hot sauce.
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