Red Beans and Rice

Name: Red Beans and Rice
Yield: Serves 6 to 8
Cuisine: Creole & Cajun
Ingredients: , Table salt; 1 pound, small red beans (about 2 cups), rinsed and picked over; 4 slices, bacon (about 4 ounces), chopped fine (see note); 1 medium, onion, chopped fine (about 1 cup); 1 small, green bell pepper, seeded and chopped fine (about 1/2 cup); 1 , celery rib, chopped fine (about 1/2 cup); 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon, fresh thyme leaves; 1 teaspoon, sweet paprika (see note); 2 , bay leaves; 1/4 teaspoon, cayenne pepper; , Ground black pepper; 3 cups, low-sodium chicken broth; 6 cups, water; 8 ounces, andouille sausage, halved lengthwise and cut into 1/4-inch slices (see note); , Basic White Rice; 1 teaspoon, red wine vinegar, plus extra for seasoning; 3 , scallions, white and green parts, sliced thin; , Hot sauce (optional)

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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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