Red Beans & Rice
Serves 8
Ingredients
Beans & Vegetables
- 4 cups water
- 2 cups (16-oz/1 lb pkg) dried red kidney beans
- 1 tsp white vinegar
- 1 medium onion, chopped
- 1 celery rib, chopped
- ½ medium green bell pepper, chopped
- ½ cup vegetable shortening (Crisco used in this recipe)
- 1 tbsp black pepper
- 1 tbsp salt
- 2 bay leaves
- 4 sprigs parsley
Spices & Bacon
- 1 tsp cayenne pepper
- ¾ tsp white pepper
- ¾ tsp black pepper
- 1 tbsp paprika
- 3 cloves garlic, chopped
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2½ tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 cups water
- 4 slices bacon, chopped (smoked uncured bacon used in this recipe)
- ¼ tsp salt
- ½ tsp gumbo filé powder
Roux
- 2½ tbsp vegetable oil
- 3 tbsp flour
- ½ cup water to deglaze skillet
Rice
- 2 cups water
- 1 tsp salt
- 1 cup white rice
Equipment
- heavy-bottomed stock pot
- cast iron skillet
How-to
Cook Beans & Vegetables
- Spread dried beans on a flat surface and sift through to remove small stones, dirt or other debris
- Place beans in a colander/strainer and rinse under cold running water
- Add 4 cups of water and beans to a large stock pot
- Add vinegar, onion, celery, bell pepper, vegetable shortening (Crisco used in this recipe), salt, black pepper, bay leaves and parsley
- Stir, bring to a boil, and boil until beans start to break, about 1½ hours
Add Spices & Bacon
- Remove bay leaves and parsley
- Add cayenne pepper, white pepper, black pepper, paprika, garlic, thyme, oregano, kosher salt, onion powder and garlic powder
- Slowly add in another 4 cups of water
- Add chopped bacon, stir, and simmer 30 minutes over medium heat
Make Rice
- Bring 2 cups of water to a boil
- Add salt and rice and stir
- Return to a boil, stir once more, reduce heat to low, cover and simmer 25-30 minutes until most of the water has been absorbed
- Fluff with a fork before serving
Make Roux, Simmer & Serve
- Heat a cast iron skillet on high
- Add oil and flour
- Reduce heat to medium and cook the flour, whisking constantly, until it gets a dark caramel color but not burnt, about 5 minutes (watch video to see color you are looking for)
- Carefully add the hot roux to the beans
- Add ½ cup water to the skillet to deglaze (loosen any remaining roux) and stir into the beans
- Simmer for another 10 minutes, adding about ⅓ cup water if needed for desired consistency
- Stir in ¼ tsp salt, the gumbo filé powder (ground sassafras used as a thickening agent), simmer another 10 minutes, and serve over the rice