How to Make Red Beans and Rice

Ingredients

• 1 pound Small Red Beans (also called Mexican red beans, creamy texture)
• 3 tablespoons Salt (for brining beans)
• 4 quarts Water (for brine; also 6 cups for cooking beans and 3 cups for rice)
• 4 slices Bacon (smoked bacon, provides tasso flavor)
• 8 ounces Andouille Sausage (cut into bite‑size pieces)
• 1 teaspoon Red Wine Vinegar (substitutes pickled pork shoulder for brightness)
• 1 medium Onion (finely chopped)
• 1 small Green Bell Pepper (seeded and finely chopped)
• 1 rib Celery Rib (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Paprika
• 0.25 teaspoon Black Pepper
• 0.25 teaspoon Cayenne Pepper
• 1 teaspoon Dried Thyme Leaves
• 2 Bay Leaves
• 3 cups Chicken Broth (low‑sodium)
• 2 cups Long Grain White Rice (rinsed until water runs clear)
• 1 tablespoon Unsalted Butter (for toasting rice)
• 1 teaspoon Table Salt (for rice water)
• 2 stalks Scallions (thinly sliced for garnish)
• to taste Hot Sauce (optional, for serving)

Instructions

1. Brine the beans

   Whisk 3 Tbsp salt into 4 quarts water, add the small red beans, and let sit at room temperature for at least 8 hours or up to 24 hours.

   Time: PT5M

2. Render bacon and sauté the holy trinity

   In the large stockpot, render 4 slices bacon over medium heat until browned, about 5‑8 minutes. Add the finely chopped onion, green bell pepper, and celery rib; sauté 6‑7 minutes until softened.

   Time: PT13M

   Temperature: medium

3. Season with spices

   Stir in 1 tsp paprika, ¼ tsp black pepper, ¼ tsp cayenne, 3 minced garlic cloves, 1 tsp dried thyme, and 2 bay leaves. Cook 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

4. Combine beans, broth and water

   Drain and rinse the brined beans, add them to the pot, then pour in 3 cups chicken broth and 6 cups water. Bring to a rolling boil.

   Time: PT5M

   Temperature: high

5. Simmer beans

   Reduce heat to maintain a vigorous simmer and cook for 45 minutes, stirring occasionally, until beans are tender but still hold their shape and the liquid has thickened.

   Time: PT45M

   Temperature: medium-high

6. Add Andouille sausage and pickled pork substitute

   Cut 8 oz Andouille sausage into bite‑size pieces and add to the pot. Stir in 1 tsp red wine vinegar. Continue cooking for another 30 minutes until the beans are fully cooked and the broth is creamy.

   Time: PT35M

   Temperature: medium

7. Final seasoning

   Remove the cooked bacon pieces, add a few more drops of red wine vinegar if desired, taste and adjust salt as needed.

   Time: PT2M

8. Rinse rice

   Place 2 cups long‑grain white rice in a fine mesh sieve and rinse under cold water until the water runs clear.

   Time: PT2M

9. Toast rice in butter

   Melt 1 Tbsp unsalted butter in a small saucepan, add the rinsed rice, and sauté 3 minutes until the rice is aromatic and translucent.

   Time: PT3M

   Temperature: medium

10. Cook rice

    Add 3 cups water and 1 tsp salt to the rice, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

    Time: PT18M

    Temperature: high then low

11. Steam rice

    Remove the saucepan from heat, keep the lid on, wrap the pot with a clean kitchen towel and let sit for 15 minutes to finish steaming.

    Time: PT15M

12. Plate and garnish

    Serve a generous scoop of beans over a bed of fluffy rice, garnish with sliced scallions and a dash of hot sauce.

    Time: PT2M

Nutrition Facts

Calories

455

Protein

20 g

Carbohydrates

75 g

Fat

20 g

Fiber

6 g