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Red Beans & Rice

Kay's Little Kitchen
This Creole recipe can easily adapt to your personal spice level. It will take hours to do it right and you want to do this right to get all the flavor into it.
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Prep Time 12 hours 20 minutes
Cook Time 2 hours
Total Time 14 hours 20 minutes
Course Main Course
Cuisine American, Creole
Servings 10
Calories 271 kcal

Equipment

Ingredients
  

  • 1 Tablespoon salt
  • 1 pound dry small red beans
  • 4 quarts water
  • 12 ounces bacon, diced
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 5 stalks celery, chopped
  • 5 cloves garlic, minced
  • 1 Tablespoon dried thyme
  • 1 Tablespoon sweet paprika
  • 3 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons Creole seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups chicken broth
  • 8 ounces andouille sausage, sliced
  • 8 ounce smoked Tasso, chunked
  • 2 teaspoons red wine vinegar
  • 3 cups cooked rice
  • 1 bunch scallions, chopped

Instructions
 

Pre-soak

  • Place beans into a container (I use my crock pot) and cover with water. Add salt and allow beans to soak overnight, at least 8 hours up to 24 hours.
    1 Tablespoon salt, 1 pound dry small red beans, 4 quarts water
  • If time is short, combine beans, water, salt into a stock pot, bring to a boil, simmer an hour, turn off heat and allow to sit for a couple hours.

Making Red Beans

  • Drain and rinse the water off your beans using a colander. Let the water fully drain. Let them sit in the colander.
  • Please a large dutch oven over medium heat. Add bacon to the heated dutch oven. Stir occasionally until nearly rendered to brown (5-8 minutes). Add the onion, green pepper, and celery. Cook till veggies are soft (6-7 minutes)
    12 ounces bacon, diced, 1 medium onion, diced, 1 medium green bell pepper, diced, 5 stalks celery, chopped
  • Once veggies are soft, add garlic, thyme, paprika, bay leaves, cayenne pepper, creole seasoning, salt and pepper. Stir and cook till fragrant, about a minute.
    5 cloves garlic, minced, 1 Tablespoon dried thyme, 1 Tablespoon sweet paprika, 3 bay leaves, 1/4 teaspoon cayenne pepper, 2 Tablespoons Creole seasoning, 1 teaspoon salt, 1 teaspoon ground black pepper
  • Add the drained beans, broth, and bring to a boil. After it is boiling, reduce the heat to simmer, cover the dutch oven and cook 45m to an hour, stirring occasionally. We want the beans to soften and the liquid to thicken.
    6 cups chicken broth
  • Once beans are soft and liquid thickened, toss in your sausage, Tasso, red wine vinegar. Leave the lid off while you stir these in and continue cooking (apx 30 minutes). Taste a little to see if you need more salt and pepper.
    8 ounces andouille sausage, sliced, 8 ounce smoked Tasso, chunked, 2 teaspoons red wine vinegar
  • Serve over rice and top with scallions.
    3 cups cooked rice, 1 bunch scallions, chopped

Notes

Nutritional information does not include rice.

Nutrition

Serving: 1 gCalories: 271 kcalCarbohydrates: 14.37 gProtein: 15.03 gFat: 17.18 gSaturated Fat: 2.827 gPolyunsaturated Fat: 1.659 gMonounsaturated Fat: 3.59 gCholesterol: 25 mgSodium: 1194 mgPotassium: 500 mgFiber: 4.2 gSugar: 1.94 gVitamin A: 406 IUVitamin C: 13.2 mgCalcium: 43 mgIron: 2.12 mg
Keyword andouille, red beans, rice
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