Traditional Red Beans and Rice
This red beans and rice is smoky and hearty, with tender beans simmered in a flavorful mix of bacon, andouille sausage, and classic Creole aromatics. A touch of cayenne and vinegar adds subtle heat and brightness to this comforting Southern staple.
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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.