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America's Test Kitchen Red Beans And Rice Recipe

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SlowCooker Red Beans and Rice Stew America's Test Kitchen Recipe
SlowCooker Red Beans and Rice Stew America's Test Kitchen Recipe from www.americastestkitchen.com

Description

Red beans and rice is a classic dish that originated in Louisiana. It is a flavorful and hearty meal that is perfect for any occasion. This recipe from America's Test Kitchen takes traditional red beans and rice to a whole new level with the addition of smoked sausage, bacon, and a variety of aromatic spices.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours and 30 minutes.

Ingredients

  • 1 pound dried red kidney beans
  • 8 cups water
  • 1 teaspoon vegetable oil
  • 8 ounces smoked sausage, sliced
  • 4 ounces bacon, chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • Hot cooked rice, for serving

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method

  1. Sort and rinse the kidney beans, then soak them in 8 cups of water overnight.
  2. Drain and rinse the beans, then set aside.
  3. Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat.
  4. Add the sliced sausage and cook until browned, about 5 minutes.
  5. Add the chopped bacon and cook until crispy, about 5 minutes.
  6. Add the chopped onion, green bell pepper, celery, and garlic.
  7. Cook, stirring occasionally, until the vegetables are soft and golden brown, about 10 minutes.
  8. Add the drained beans, bay leaves, dried thyme, dried oregano, cayenne pepper, black pepper, and enough water to cover the beans by 1 inch.
  9. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 2 hours or until the beans are tender and the sauce has thickened.
  10. Season with salt to taste.
  11. Serve the red beans and sauce over hot cooked rice.

Notes

  • This recipe can be made ahead of time and reheated.
  • Leftover red beans and rice can be frozen for up to 3 months.

Nutrition Info

  • Calories: 453
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 44g
  • Fiber: 8g
  • Sugar: 2g
  • Sodium: 971mg

Recipe Tips

  • Use high-quality sausage and bacon for the best flavor.
  • Be sure to soak the beans overnight to ensure they cook evenly.
  • Adjust the spice level to your liking by adding more or less cayenne pepper.
  • For a vegetarian version, omit the sausage and bacon and use vegetable broth instead of water.

Enjoy this delicious and comforting meal with your family and friends. This recipe is sure to become a staple in your kitchen!


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