Red Beans and Rice

Beans are one of my least favorite foods. However, Matt loves them, so when I feel like he needs a special dinner I make him Red Beans and Rice. I have never tasted any red beans and rice but my own, so I really don't know if this is a good recipe, but Matt eats it all up so it can't be horrible :-D This recipe is not too difficult, it does take some time (about 1.5 hours of cook time) but most of that is just giving the beans time to cook. I usually brine my beans overnight, so you do need a little planning for this. I think I'm going to try and start adding some cooking tips into my blog. So, here it is:

Cooking Tip #1:
If you are pressed for time you can "quick brine" your beans. Combine the salt, water and beans in a large dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover and let stand 1 hour. Drain and rinse the beans and proceed with your recipe!

And here is the recipe:

Red Beans and Rice

For the Beans
Salt
1 pound small red beans (about 2 cups), rinsed
4 slices of bacon, chopped fine
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
1 celery rib, chopped fine (about 1/2 cup)
3 medium garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon sweet paprika
2 bay leaves
1/4 teaspoon cayenne pepper
Ground black pepper
3 cups chicken broth
6 cups water (3 Pints)
8 ounces andouille sausage, halved lengthwise and cut into 1/4 inch slices (this kind of sausage is spicy)
1 teaspoon red wine vinegar, plus extra for seasoning
3 scallions, white and green parts, sliced thin
Hot sauce, for serving

For the Rice
2 cups long-grain white rice
1 tablespoon unsalted butter or vegetable oil
3 cups water
1 teaspoon table salt

Beans

1. Dissolve 3 tablespoons salt in 4 qts 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.
2. Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes.
3. Add onion, green pepper, and celery; cook stirring frequently, until vegetables are softened, 6 to 7 minutes.
4. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds.
5. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken 45 to 60 minutes.
6. 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.
7. Season to taste with salt, black pepper, and additional red wine vinegar.
8. Serve over rice, sprinkling with scallions and passing hot sauce separately.

Rice (I usually start this during step 6 of the beans)

1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear.
2. Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly until grains become chalky and opaque, 1 to 3 minutes.
3. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients.
4. Reduce heat to low, cover and simmer until all liquid is absorbed, 18 to 20 minutes.
5. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.

~Cooks Illustrated #102