Top | Main Dishes
Red Beans and Rice (Cajun)
(recipe, Katie Hickey)
I've made this recipe with chicken andouille to make it healthier, and it's still delicious.
- 1 lb. dried small red beans, rinsed and picked over
- 2 to 4 slices bacon, chopped fine or 4 oz chopped tasso ham
- 1 medium onion, chopped fine (about 1 cup)
- 1 small green pepper, chopped fine (about ½ cup)
- 1 celery rib, chopped fine (about ½ cup)
- 3 medium garlic cloves, minced or pressed
- 1 tsp. fresh thyme leaves (or about 4 sprigs fresh thyme, whole)
- 2 bay leaves
- ¼ tsp. cayenne pepper
- ground black pepper
- 3 cups chicken stock
- 6 cups water
- 4 to 8 oz. andouille sausage, halved lengthwise and chopped into ¼ inch slices
- 1 tsp. apple cider vinegar or sherry vinegar
- Basic rice
- 3 scallions, sliced thin
- hot sauce
- 1. Dissolve 3 Tbsp salt in 4 quarts cold water. Add beans and soak at room temp for at least 8 hours and up to 24 (or quick brine by combining all in a dutch oven and bringing to a rolling boil, remove from heat, cover and let stand 1 hour. Drain, rinse well.
- 2. Heat bacon or ham in a large Dutch oven over medium heat, stirring occasionally, until brown and almost fully rendered. Add onion, green pepper and celery and cook, stirring frequently, until softened (6-7 minutes). Stir in garlic, thyme, bay leaves, cayenne pepper and ¼ tsp black pepper. Cook until fragrant, about 30 seconds. Stir in beans, broth, water, bring to a boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45-60 minutes.
- 3. Stir in sausage and 1 tsp vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 more minutes. Season to taste with salt and pepper and more vinegar. Serve over rice, sprinkle with scallions, and pass hot sauce separately.