Stuff You Need
- Table salt TT
- 1 pound small red beans (about 2 cups), rinsed and picked over
- 3 slices bacon (about 3 ounces), chopped fine
- 1 medium onion, finely chopped (about 1 cup)
- 1 small green bell pepper, finely chopped (about ½ cup)
- 1 celery rib, finely chopped (about ½ cup)
- 3 garlic cloves, minced
- ¾ teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- Ground black pepper
- 3 cups low-sodium chicken broth
- 5½ cups water
- 8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick
- 6 cups cooked white rice
- ¾ teaspoon red wine vinegar, plus extra for seasoning
- 3 scallions, sliced thin
- Hot sauce (optional)
Stuff to Know Before Cooking
Short on time? Try a quick brine: in Step 1, bring the salt, water, and beans to a boil in a Dutch oven, then cover, remove from heat, and let sit for 1 hour before draining and rinsing.
Can’t find andouille sausage? Kielbasa works well. Tasso (if available) adds authenticity—just skip the bacon and paprika, and instead sauté 4 ounces of finely chopped tasso in 2 teaspoons oil until browned.
For the liquid to thicken naturally from the beans, keep the simmer active in Step 2. Beans can be made ahead—cool, cover, and refrigerate for up to 2 days. To reheat, stir in a splash of water. Serve over Basic White Rice.
Soak the Beans
In a large bowl or container, dissolve salt in cold water. Add the beans and soak at room temperature for 8 to 24 hours. Drain and rinse well.
Build the Base
In a Dutch oven over medium heat, cook the bacon until browned and mostly rendered, 5 to 8 minutes.
Add the onion, green bell pepper, and celery. Cook until softened, 6 to 7 minutes.
Stir in the garlic, thyme, paprika, bay leaves, cayenne, and black pepper. Cook until fragrant, about 30 seconds.
Simmer the Beans
Add the beans, broth, and water. Bring to a boil over high heat, then reduce to a lively simmer.
Cook, stirring occasionally, until the beans are just tender and the liquid begins to thicken, 45 to 60 minutes.
Add Sausage and Finish
Stir in the sausage and red wine vinegar. Continue cooking until the beans are fully tender and the sauce is thick and creamy, about 30 minutes.
Adjust seasoning to taste with salt, black pepper, and additional vinegar if needed.
Serve
Spoon the beans over rice and top with scallions. Serve hot sauce on the side.
Traditional Red Beans and Rice
Ingredients
- Table salt TT
- 1 pound small red beans about 2 cups, rinsed and picked over
- 3 slices bacon about 3 ounces, chopped fine
- 1 medium onion finely chopped (about 1 cup)
- 1 small green bell pepper finely chopped (about ½ cup)
- 1 celery rib finely chopped (about ½ cup)
- 3 garlic cloves minced
- ¾ teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- Ground black pepper
- 3 cups low-sodium chicken broth
- 5½ cups water
- 8 ounces andouille sausage halved lengthwise and sliced ¼ inch thick
- 6 cups cooked white rice
- ¾ teaspoon red wine vinegar plus extra for seasoning
- 3 scallions sliced thin
- Hot sauce optional
Instructions
- Soak beans in salted water for 8 to 24 hours. Drain and rinse.
- Cook bacon in a Dutch oven until browned, 5 to 8 minutes.
- Add onion, bell pepper, and celery. Cook until softened, 6 to 7 minutes.
- Stir in garlic, thyme, paprika, bay leaves, cayenne, and black pepper. Cook until fragrant, about 30 seconds.
- Add beans, broth, and water. Bring to a boil, then simmer until beans are just tender and liquid thickens, 45 to 60 minutes.
- Stir in sausage and vinegar. Cook until beans are fully tender and sauce is creamy, about 30 minutes.
- Season to taste with salt, pepper, and more vinegar if needed.
- Serve over rice topped with scallions. Offer hot sauce on the side.
