Cajun Red Beans and Rice

Here’s a dish that’s part of the staple diet of practically the entire world: rice and beans. It’s cheap, bountiful carbohydrates and proteins…and it can be pretty tasty and comforting, too. So this is Louisiana’s take on this winning combo, and it wouldn’t be cajun if it wasn’t jazzed up with cayenne pepper, thyme and garlic, and given a double dose of porky goodness courtesy of some bacon (in place of more authentic but hard-to-find Tasso ham) and some andouille, the smoky, spicy sausage synonymous with cajun food. It has to simmer on the stove for about 90 minutes, (and the beans should ideally brine overnight) but it’s really not that labor-intensive of a dish.

Cajun Red Beans and Rice

Total Time: 2 hours

Yield: 4-6 servings

Ingredients

• Kosher salt
• 1 pound small red beans, rinsed and picked over
• 4 slices bacon, sliced into lardons
• 1 medium onion, finely chopped
• 1 small green bell pepper, seeded and finely chopped
• 2 ribs of celery, finely chopped
• 3 medium garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon sweet paprika
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 3 cups low-sodium chicken broth
• 6 cups water
• 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices
• 1 teaspoon red wine vinegar, plus extra for seasoning
• Cooked white rice
• 3 scallions, white and green parts, sliced thin
• Hot sauce (optional)

Method

• Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well
• Heat bacon in a large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, about 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat to a high simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45-60 minutes
• Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and hot sauce, if desired