Red Beans and Rice
A great way to add heart-healthy beans to your diet!
Serves: 6 Prep Time: 15-20 minutes Cook Time: 90 minutes
Table salt
1 pound small red beans (about 2 cups) rinsed and picked over
2 slices bacon (about 4 ounces), chopped fine (see note)
1 medium onion, chopped fine (about 1 cup)
1 celery rib, chopped fine (½ cup)
3 medium garlic cloves, minced (1 Tbs.)
1 tsp. fresh thyme leaves
1 tsp. sweet paprika
2 bay leaves
¼ tsp. cayenne pepper
Ground black pepper
3 cups chicken broth
6 cups water
8 oz. kielbasa-type sausage, halved lengthwise and cut into ¼" slices (use turkey kielbasa for lower fat)
1 tsp. red wine vinegar (extra for seasoning)
2 cups white rice (see cooking instructions below)
3 scallions, white and green parts
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Dissolve 3 Tbs. salt in 4 qts. cold water in large bowl. Add beans and soak at room temp. for at least 8 hours and up to 24 hours; drain and rinse well.
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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 ¼ tsp. pepper. Cook until fragrant, about 1 minute. Stir in beans, broth, and water; bring to a boil over high heat . Reduce heat and vigorously simmer, stirring occasionally until bean are just soft and liquid begins to thicken, 45-60 minutes (or longer at high altitudes) or use pressure cooker for shorter cook time.
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Stir in sausage and 1 tsp. red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 more minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice with scallions and hot sauce if desired.
Cook rice 30 minutes before serving:
Rinse 2 cups rice, drain. Cook in 1 Tbs. butter until grains turn chalky and opaque, 1-3 minutes. Add 3 cups water and 1 tsp. salt and bring to boil. Cover; reduce heat to low; cook 20 minutes. Take off heat - place folded towel over top and cover again. Let stand 10 minutes then fluff and serve.
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