New Orleans Red Beans And Rice Recipe

Name: New Orleans Red Beans And Rice Recipe
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 4
Cuisine: American
Ingredients: 2 can Red Kidney Beans (2 15-ounce cans of red beans, drained and rinsed (kidney)); 4 pieces Bacon (4 strips bacon); 1 cup Ham (1 cup chopped cured ham); ½ lb Andouille Sausage (1/2 pound andouille sausage); 1 piece Ham Hock (1 smoked ham hock); 2 pieces Yellow Onion (2 medium onions); 1 piece Green Bell Pepper (1 green bell pepper); 4 pieces Celery (4 celery stalks); 2 pieces Garlic (2 garlic cloves); 1 tsp Dried Thyme (1 teaspoon dried thyme); ½ tsp Kosher Salt (1/2 teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (1/2 teaspoon finely ground black pepper); 1 piece Bay Leaves (1 bay leaf); 5 pieces Roma Tomato (3 Roma tomatoes + 2 Roma tomatoes); 2 cup Chicken Broth (2 cups low salt chicken broth); 1 tbsp Red Wine Vinegar (1 tablespoon red wine vinegar (or inexpensive balsamic vinegar)); 1 tsp Hot Sauce (1 teaspoon hot sauce); 1 ½ cup White Rice (1 1/2 cups uncooked white rice); 2 pieces Scallion (2 green onions); 2 pieces Jalapeño (2 jalapeños)

New Orleans Red Beans And Rice Recipe - Dinner,Lunch,Main Course (American)

160 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Red Kidney Beans2 can · 2 15-ounce cans of red beans, drained and rinsed (kidney)
Bacon4 pieces · 4 strips bacon
Ham1 cup · 1 cup chopped cured ham
Andouille Sausage½ lb · 1/2 pound andouille sausage
Ham Hock1 piece · 1 smoked ham hock
Yellow Onion2 pieces · 2 medium onions
Green Bell Pepper1 piece · 1 green bell pepper
Celery4 pieces · 4 celery stalks
Garlic2 pieces · 2 garlic cloves
Dried Thyme1 tsp · 1 teaspoon dried thyme
Kosher Salt½ tsp · 1/2 teaspoon Morton Coarse Kosher Salt
Black Pepper½ tsp · 1/2 teaspoon finely ground black pepper
Bay Leaves1 piece · 1 bay leaf
Roma Tomato5 pieces · 3 Roma tomatoes + 2 Roma tomatoes
Chicken Broth2 cup · 2 cups low salt chicken broth
Red Wine Vinegar1 tbsp · 1 tablespoon red wine vinegar (or inexpensive balsamic vinegar)
Hot Sauce1 tsp · 1 teaspoon hot sauce
White Rice1 ½ cup · 1 1/2 cups uncooked white rice
Scallion2 pieces · 2 green onions
Jalapeño2 pieces · 2 jalapeños

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Steps

1Prep. Prepare all of the red beans and rice ingredients, starting by cutting the andouille sausage into 1/2-inch (1.3cm) rounds. Chop the onions and celery. Press the garlic. Chop the Roma tomatoes.
2Prep the optional garnishes by first chopping the green onion. Remove the stem and seeds from the jalapeños and finely chop. Chop the Roma tomatoes into 1/2-inch (1.3cm) chunks. Refrigerate garnishes until ready to serve.
3Cook. In a 4 quart (3.8L) pot, cook the bacon over medium high heat.
4When some fat renders, add the sausage and ham, and brown them. If the bottom looks like it might burn, add an ounce or two of water (30 to 60mL) to loosen the meat bits and scrub them off with a wooden spoon.
5When the water is gone, add the onions, bell pepper, celery, garlic, bay leaf, thyme, salt, and black pepper and stir occasionally until the vegetables are limp, scraping all the brown bits off the bottom of the pan.
6Add 2 cups of water (473.2mL), the tomatoes, chicken broth, vinegar, hot sauce, beans, and the smoked ham hock. Crank up the heat, bring everything to a boil and back it down to a simmer. Let it simmer, uncovered, about 1 to 2 hours. If it gets too thick, add some water or broth. If it is too runny, continue simmering to thicken it or add more beans.
7With a ladle or a large spoon, mash about 20 percent of the beans against the bottom or side of the pot. Remove the bay leaves and hock. Peel any meat you can get off the hock and toss it back in, discard the bone and bay leaf.
8Taste and adjust the salt, vinegar, and hot sauce to your preference. Turn to low. If you're going to brighten it with fresh chopped peppers, now's the time to add them.
9Prepare the rice as described in my article The Science of Rice.
10Serve. Spoon the rice in the center of a plate, top with the stew, and garnish.
11If there is any left over, you can just dump the beans and rice together in the fridge. When it is time to reheat you can refry with a little oil in a pan, and add a little water. I like to brighten the flavors with fresh peppers, tomato, onion, and maybe a splash of lemon juice.