A delicious and economic crowd pleaser. Red beans and rice are a Monday evening tradition in our house, as they are in southern Louisiana as well.
Serves 6-8
Time: 2 1/4 hours, plus 8 hours soaking
Ingredients:
3 tablespoons table salt
1 gallon water
1 pound small red dried beans, rinsed
4 ounces of bacon, chopped fine (about 2 slices thick-sliced or 4 thin-sliced)
1 medium onion, chopped fine (about 1 cup)
1 small green pepper, seeded and chopped fine (about 1/2 cup)
1-2 celery ribs, chopped fine (about 1/2 cup)
3 garlic cloves, minced (about 1 tablespoon)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 bay leaves
3 cups chicken broth
6 cups water
12 ounces andouille sausage, halved lengthwise and cut into 1/4″ to 1/2″ slices
2 teaspoons red wine vinegar, plus extra for seasoning at end
3-4 scallions, white and green parts, sliced thin for garnish (optional)
Hot sauce (optional)
Instructions for Never Fail White Rice
Dissolve 3 tablespoons table salt in 1 gallon of cold water in a large bowl or container. Add dried beans and soak at room temperature for at least 8 hours, or overnight. Drain and rinse well. (NOTE: If you don’t have time for long soak, you can quick-brine your beans by bringing water, salt and beans to a boil over high heat. Remove from heat, cover, and let stand for an hour. Drain, rinse, and proceed as usual.)
Heat bacon in large dutch over medium heat, stirring occasionally, until browned and almost rendered, 6 to 8 minutes. Add onion, green pepper, and celery. Stir frequently until vegetable are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, cayenne, pepper, bay leaves; cook until fragrant, about 30 seconds. Stir water, broth, and beans; bring to a boil over high heat. Reduce heat and “vigorously” simmer uncovered, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
Stir in sausage and red wine vinegar, and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, pepper, and additional red wine vinegar if desired. Serve over Never Fail White Rice, and garnish with scallions and hot sauce to taste…. with a piece of good bread.