Sylvan's Red Beans and Rice

Submitted by David J Rust

"A Creole dish based upon recipes by J. Kenji Lopez-Alt and America's Test Kitchen."

 

• Ready In: 2hrs 45mins
• Ingredients: 17
• Serves: 12

ingredients

• 1 lb red kidney beans
• 6 cups cold water
• 2 tablespoons kosher salt
• 1 tablespoon oil
• 14 ounces cooked andouille sausages, cut into 1/2-inch disks
• 8 ounces pork tasso, cut into 1/2-inch pieces
• 1 large onion, finely chopped (about 12 ounces)
• 1 red bell pepper, stemmed, seeded, and finely chopped (about 8 ounces)
• 4 stalks celery, finely chopped (about 8 ounces)
• 6 garlic cloves, minced (about 6-9 tsp.)
• 1⁄2 teaspoon ground cayenne pepper
• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• 1 1⁄2 fresh ground black pepper
• 8 cups water
• 8 ounces pickled pork
• 3 bay leaves

directions

1. Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons Kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
2. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and tasso; cook, stirring, until lightly browned, about 5 minutes.
3. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
4. Add garlic and cook, stirring, until fragrant, about 45 seconds.
5. Add cayenne pepper, sage, thyme, and freshly-ground black pepper. Cook, stirring, until fragrant, about 30 seconds.
6. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), pickled pork and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1-1/2 to 2-1/2 hours.
7. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.
8. Discard bay leaves. Season to taste with salt and pepper.