kelly said

a recipe repository

26 July 2006

Red Beans and Rice (Cooks Illustrated)


Red Beans and Rice

Serves 8 to 10

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

4 slices bacon , chopped medium
1 small onion , chopped fine
1 green bell pepper , chopped fine
1 rib celery , chopped fine
4 cloves garlic , minced

Ground black pepper
1 teaspoon minced fresh oregano leaves
1 teaspoon minced fresh thyme leaves
1/2 teaspoon cayenne pepper
4 bay leaves

Table salt
1 pound dried red kidney beans , rinsed and picked over
7 cups low-sodium chicken broth
7 cups water
1/2 pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6 cups cooked long-grain rice (from 3 cups raw rice)

Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.

2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)