Chef Daniella’s Country Style Red Beans and Rice

Chef Daniella’s Country Style Red Beans and Rice

Since these red beans are extra meaty and served over rice, they are really a whole meal themselves! 


INGREDIENTS

  • 1 pound dried red kidney beans
  • ½ pound thick cut bacon (diced)
  • 1 pound andouille or smoked sausage (sliced)
  • 1 ½ cups diced onions (about 2 medium onions)
  • cup diced celery (2-3 stalks)
  • 1 cup diced green bell pepper (1 large bell pepper)
  • 4 cloves garlic (minced)
  • cups chicken stock
  • 5 cups mushroom or beef stock
  • 1 pound smoked turkey leg or neck
  • 2 teaspoons fresh oregano
  • 1 teaspoon fresh thyme
  • 1 teaspoon of garlic powder 
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of chicken bouillon 
  • 1 teaspoon black pepper (or to taste)
  • ½ cup thinly sliced green onion shoots (divided)
  • ¼ cup finely chopped fresh parsley (divided)
  • 3 bay leaves
  • Cajun seasoning to taste
  • 2 tablespoons of hot sauce 
  • long grain white rice ( for serving)

INSTRUCTIONS

  • SOAK: The night before you want to cook, sort through beans and remove any stones. Add dry beans to a large bowl and cover with cold water by a few inches. Soak beans overnight. Before cooking, drain and rinse beans.

 

  • SEAR: Heat a large pot over medium heat. Cook chopped bacon until pieces are mostly crispy, about 10-15 min. Remove bacon with a slotted spoon and drain on paper towels. Reserve some of the bacon grease in the pot. Sear sausage until browned on both sides, about 5-10 minutes. You may have to do this in 2 batches so it can brown properly. Set aside with the bacon.

 

  • SAUTÉ: Add onions, celery, and bell pepper and sauté while stirring until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape up fond (browned bits on the bottom of the pot) as you go. Add garlic and cook until fragrant while stirring, about 1 minute more.

 

    • SOAK: The night before you want to cook, sort through beans and remove any stones. Add dry beans to a large bowl and cover with cold water by a few inches. Soak beans overnight. Before cooking, drain and rinse beans.

     

    • SEAR: Heat a large pot over medium heat. Cook chopped bacon until pieces are mostly crispy, about 10-15 min. Remove bacon with a slotted spoon and drain on paper towels. Reserve some of the bacon grease in the pot. Sear sausage until browned on both sides, about 5-10 minutes. You may have to do this in 2 batches so it can brown properly. Set aside with the bacon.

     

    • SAUTÉ: Add onions, celery, and bell pepper and sauté while stirring until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape up fond (browned bits on the bottom of the pot) as you go. Add garlic and cook until fragrant while stirring, about 1 minute more.

     

    • SIMMER: Add bacon and sausage back to the pot along with beans, chicken stock, ham, dried oregano, dried thyme, black pepper, half the parsley, and half the green onions. Stir to combine and add bay leaves. Bring to a boil and reduce heat to a simmer. Cook uncovered for about 2 hours until beans are tender, and liquid has reduced to desired thickness. Skim off any foam that arises to the top. Stir occasionally to prevent sticking.

     

    • SMASH: If you like thicker beans, smash some of the beans against the side of the pot with a wooden spoon or potato masher to thicken. Remove bay leaves

     

    • SEASON: Stir in the remaining green onions and parsley. Taste the beans and add cajun seasoning or salt and pepper as needed.
    • SERVE: Remove thyme and oregano, discard. Serve over rice topped with green onions and parsley. Top with hot sauce for heat. Add a dash of red wine vinegar or pickled onions for acidic balance.
    • Notes: don’t not salt until the end, bacon and sausage are salty, adj

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