Red Beans and Rice

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Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

In New Orleans, local ingredients transform a dollar’s worth of dried beans into a creamy, smoky stew. To re-create that rich flavor, we had to find the right substitutions.

SERVES6 to 8

TIME2¼ hours, plus 8 hours soaking

has video

WHY THIS RECIPE WORKS

To replicate this traditional red beans and rice recipe from New Orleans using ingredients easily found in supermarkets across the country, we made some simple substitutions: small red beans for Camellia-brand dried red beans and bacon for ...

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