Prep 8 hrs
Cook 1 hr
This is pretty authentic
- table salt
- 453.59 g samll red beans, rinsed and picked over
- 4 slice bacon, chopped fine
- 1 medium onion, chopped fine
- 1 small green pepper, seeded and chopped fine
- 1 celery rib, chopped fine
- 3 medium garlic cloves, minced
- 4.92 ml fresh thyme leave
- 4.92 ml sweet paprika
- 2 bay leaves
- 1.23 ml cayenne pepper
- fresh ground black pepper
- 709.77 ml low sodium chicken broth
- 1419.54 ml water
- 226.79 g andouille sausages, halved lengthwise and cut into 1/4-inch slices
- 4.92 ml red wine vinegar, plus extra for seasoning
- cooked white rice
- 3 scallions, white and green parts, sliced thin
- hot sauce
- Dissolve 3 tablespoons salt in 4 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
- Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5-8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6-7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 tsp bolack pepper; cook until fragrant, about 30 seconds. 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, 45-60 minutes.
- Stir in sausage and 1 teaspoons 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, additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.
I can't speak as to how authentic this recipe may be but I can say that it is delicious. I made it this evening and even after brushing my teeth I can still taste the spicy goodness in the back of mouth. I had 12 ounces of Andouille sausage and used all of it. Before serving I added about 1 tsp of salt and some more red wine vinegar to taste. Otherwise, I followed the recipe to the letter. I like the goofy nerdiness of the Cook's Illustrated team and most of their recipes have turned out really well for me. This is nice alternative to the Treebeard's red beans & rice recipe that someone posted on this site. I'll be switching back and forth when I get the urge for this Cajun dish. Thanks for posting this, it's one of my faves for sure!