While many people were making hurricane inspired cocktails this past weekend my husband and I decided to cook up a different kind of New Orleans specialty: red beans and rice. It was the perfect comforting dish to have simmering away on a truly lazy, very rainy Saturday spent inside. We adapted it slightly from a Cook's Illustrated recipe which sounds very odd because the point of their recipes is to follow them precisely. But I prefer sausage out of its synthetic casing and wanted to brown it first, so we rearranged a few steps. The red beans definitely pack a punch, but can be cooled down with a dollop of sour cream. When my husband makes chili we always use canned beans and I hadn't appreciated what a difference soaking and cooking dry kidney beans makes. It's a much creamier tasting bean and I now realize it's definitely worth the trouble (and a lot more economical).
1 pound small red beans (about 2 cups), rinsed and picked over
8 ounces andouille sausage
2 slices bacon, chopped fine
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
1 teaspoon red wine vinegar, plus extra for seasoning
3 scallions, white and green parts, sliced thin
hot sauce or sour cream
1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
2. Heat large Dutch oven over medium heat and brown sausage and remove. Add bacon, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Remove bacon if desired. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.
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