Red Beans and Rice

#206       Comment on this recipe.

Ingredients

1. 3 T table salt, for soaking
2. 1 lb small red beans (about 2 c), rinsed and picked over
3. 4 slices bacon (about 4 oz), chopped fine
4. 1 medium onion, chopped fine (about 1 c)
5. 1 small green pepper, seeded and chopped fine (about 1/2 c)
6. 1 celery rib, chopped fine (about 1/2 c)
7. 3 medium garlic cloves, minced (about 1T)
8. 1 t fresh thyme leaves
9. 1 t paprika
10. 2 bay leaves
11. 1/4 t cayenne pepper
12. ground black pepper
13. 3 c chicken broth, reduced sodium
14. 6 c water
15. 8 oz andouille sausage, halved lengthwise and cut int 1/4 inch slices (optional)
16. 1 t red wine vinegar, plus extra for seasoning
17. steamed white rice for serving
18. 3 green onions, chopped for serving
19. hot sauce (optional) for serving

Instructions

1. Dissolve 3 T salt in 4 qts cold water in large bowl or container.
2. Add beans and soak at room temperature for at least 8 hours up to 24 hours. Drain and rinse well.
3. Heat bacon in large Dutch oven over medum heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes.
4. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes.
5. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 t black pepper; cook until fragrant, about 30 seconds.
6. Stir in beans, broth, and water; bring to boil over high heat.
7. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
8. Stir in sausage (if using) and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.
9. Season to taste with salt, black pepper, and additional red wine vinegar..
10. Serve over rice, sprinkling with green onions and passing hot sauce separetely, if desired.