It has been awhile, but someone asked me for my Red Beans and Rice recipe. I actually thought I’d already put that together here on the site, but apparently not. So here it is… First, we’ve got to get re-familiarized with roux, so see: the-importance-of-roux
In this instance, we want a darker roux, something like a nice chocolate / brick color.
Prepare roux:
Ingredients:
- 4 Tbsp. butter (unsalted)
- 4 Tbsp. All-purpose Flour
Follow the instructions from the-importance-of-roux to prepare a chocolate / brick roux. Set aside roux to cool.
Prepare Rice:
Ingredients:
- 2 cups white rice
- 4 cups water
- 2 Tbsp butter
- salt to taste
Method:
Using a medium sized lidded pot, start on the stove, at high heat. Add water and bring to a boil. Add butter and salt. Add rice and stir. Allow to come back to a boil. Cover with lid. Reduce temperature to low. Cook until water is just absorbed, typically ~20 – 30 minutes.
If you are using an instapot or other multi-cooker. Use per instructions and white rice setting.
While the rice is starting to cook, now is a great time to start chopping and preparing the main course. So grab a beer or wine, crank up some music and practice those knife skills.
Prepare Red Beans
Ingredients:
- 3 to 4 strips of bacon
- 2 stalks of celery, 1/8 inch dice
- 2 medium green bell peppers, 1/8 inch dice
- 2 medium red bell peppers, 1/8 inch dice
- 1 medium onion, fine dice
- 1 shallot, fine dice
- 1 Tbsp Tony’s Creole seasoning mix
- 3 cloves of garlic, fine dice
- 2 tsp. dry thyme
- 1 tsp. dry tarragon
- 2 Tbsp. tomato paste
- ~3 cups of Beef Stock (Kitchen Basics preferred)
- 2 cans of red beans, 1 can juice poured off
- cayenne pepper – to taste
- 7 drops Worcestershire Sauce (Lea & Perrins preferred)
- 1 Andouille sausage, sliced in 1/4 inch dice *optional
- 2 Tbsp. fresh parsley, rough chop
- Tabasco Sauce – to taste
Method:
In a large skillet over medium high heat, brown bacon, rendering bacon until crispy. Remove bacon to paper towel and reserve for garnish.
Pour off all but 2 Tbsp. of bacon fat. Allow skillet to cool slightly. Add onion and shallot, and sweat until onion is transparent, approximately 1 – 2 minutes. Add 1/2 Tbsp of Tony’s Creole seasoning mix. Be sure to scrap up any fond, the brown bits on the bottom of the pan. Add other diced vegetables, peppers, celery and saute over medium heat. Cook for 3 – 4 minutes. Add the other 1/2 Tbsp. Tony’s Creole seasoning mix while sauteing. Add tomato paste and mix. Cook for 2 – 3 minutes mixing occasionally. The idea is to brown the tomato paste, but be careful it doesn’t burn. Add thyme, tarragon and garlic. Cook for 1 minute. Add reserved roux and mix in. At this point, the mixture appears pretty tight, but once we add liquid, the sauce will form. Add 1 cup of beef broth. Use a spatula to mix in and be sure to scrape the bottom of the pan in case some of the tomato paste or roux is adhering to the bottom. Slowly add the rest of the broth, whisking to form the sauce. Allow the sauce to cook until simmering. Cook for 5 minutes. Add the red beans, gently folding in the beans to the sauce. Add cayenne pepper to taste. Add Worcestershire Sauce. Add Andouille. Allow to cook until beans are warmed through, approximately 5 – 10 minutes. Add 1 Tbsp. of the parsley, reserving the rest for garnish. Add Tabasco to taste. Taste test and adjust seasoning as needed.
Serve
To serve, dice bacon and set aside.
In a flat bowl, ladle in red beans and sauce. Top with a scoop of white rice. Add garnishes of bacon and parsley. For those who like it hotter, add a couple dashes of Tabasco Sauce.
So now you can sit back and enjoy an nice filling bowl of comfort food, well, that is, if you didn’t go too heavy with the cayenne. If you did, I guess you can always just have another beverage. 🙂