2 hrs 30 mins
After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html
My Private Note
Units: US | Metric
- 1 lb dried red beans, rinsed and sorted over
- 5 pieces pepper bacon
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped celery
- 3/4 cup chopped green bell pepper
- 1/2 teaspoon fresh ground black pepper
- 1 pinch cayenne
- 3 bay leaves
- 2 tablespoons chopped fresh parsley (optional)
- 2 teaspoons fresh thyme
- 1/2 lb smoked or fresh andouille sausage
- 3 tablespoons chopped garlic
- 10 cups chicken stock or 10 cups water
- 1 teaspoon apple cider vinegar or 1 teaspoon red wine vinegar
- 4 cups cooked white rice
- 1/4 cup chopped green onion, garnish
- 1Cover the beans with ample water and soak overnight. Rinse beans and set aside.
- 2In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
- 3Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
- 4Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
- 5Add the garlic and cook for another minute.
- 6Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
- 7Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
- 8Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
- 9Remove from the heat and serve over rice with green onions as a garnish.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for The Very Best Red Beans and Rice
Serving Size: 1 (544 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 388.7
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 4.5 g
- Cholesterol 28.5 mg
- Sodium 826.8 mg
- Total Carbohydrate 45.9 g
- Dietary Fiber 1.4 g
- Sugars 6.8 g
- Protein 18.9 g