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Cook2 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
- 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
- Cover the beans with ample water and soak overnight. Rinse beans and set aside.
- In 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.
- Reduce 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,.
- Add 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.
- Add the garlic and cook for another minute.
- Add 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.).
- Add 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.
- Remove 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.
- Remove from the heat and serve over rice with green onions as a garnish.
This is a yummy recipe for red beans. I did use the precooked smoked sausage and added it for the last hour. I soaked my beans overnight but they had to cook for 3.5 hours before they were tender! I am glad I started them early planning to reheat for dinner or else they wouldn't have been done. I also added a little of Emeril's cajun seasoning to add more flavor. Thank you for sharing this!