Red Beans And Rice Recipe

Prep beans

If using dried beans: sort and rinse 2 cups dried red beans. Soak them overnight in plenty of water or use quick-soak method (cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour). Drain and rinse. If using canned, drain and rinse and reduce initial broth amount by about 1 cup.

Sweat aromatics

Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion, celery and carrot (about 2 cups total). Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Toast spices & tomato

Stir in 1 tablespoon tomato paste, 1 tsp cumin, 1 tsp dried oregano and 1 tablespoon smoked paprika. Cook 1–2 minutes, stirring, to bloom the spices and caramelize the paste slightly.

Simmer beans

Add the drained soaked beans and 6 cups broth (or 5 cups if using canned beans). Add 1 bay leaf and bring to a gentle boil. Reduce heat to low, cover partially, and simmer until beans are tender, about 1 to 1½ hours for dried beans (check at 45 minutes). Stir occasionally and add more broth or water if stew becomes too thick. If using canned beans, simmer 20–25 minutes just to meld flavors.

Finish stew

When beans are tender, remove bay leaf. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon hot sauce (optional), and season with 2 teaspoons salt and 1 teaspoon black pepper, adjusting to taste. For a creamier texture, mash about 1–2 cups of beans against the side of the pot with a spoon or use an immersion blender for a few pulses — keep some whole for texture. Keep warm on low while you finish other components.

Mix rice batter

Place 3 cups cooked cooled short-grain rice in a medium bowl. Add the beaten egg, 1/4 cup all-purpose flour, 1/2 tsp salt and 1/4 tsp black pepper. Stir well to combine; the mixture should hold together when pressed. If too wet, add a tablespoon more flour.

Form and chill

Using wet hands or a mold, shape the rice into 6 patties (about 2/3 cup rice per patty) about 3/4-inch thick. Place on a tray and chill in the refrigerator 15–20 minutes to firm up—this helps them hold shape while frying.

Fry until crisp

Heat a large skillet over medium-high and add enough neutral oil to come about 1/8-inch up the sides (about 1/4–1/3 cup). When oil shimmers, fry the rice cakes in batches 3–4 minutes per side until deeply golden and crisp. Flip carefully with a spatula. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F/95°C) while finishing.

Combine 1/2 cup rice wine vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt in a heatproof bowl or jar. Stir until sugar and salt dissolve. Add 3 cups thinly sliced red cabbage and press down so cabbage is submerged. Let sit at room temperature 20–30 minutes for quick pickle (longer for tangier flavor). Drain lightly before serving.

Whisk together 1/2 cup sour cream (or Mexican crema) with 1 teaspoon lime juice and 1/4 teaspoon salt. Thin with 1 teaspoon water if needed to achieve a drizzling consistency. Taste and adjust lime or salt.

In a small jar combine 1/4 cup white vinegar, 1/4 cup water, 1 teaspoon sugar and 1/4 teaspoon salt. Add thinly sliced jalapeño (1 jalapeño). Let sit 10–15 minutes at room temperature for quick pickling. Refrigerate if not using immediately.

Halve and slice 1 ripe avocado. Toss gently with 1 teaspoon olive oil and sprinkle 1/4 teaspoon flaky salt to prevent browning and season. Keep ready to assemble.

Assemble

Place one crispy rice cake on each plate. Spoon 1 to 1 1/4 cups of the red bean stew atop each cake (adjust so stew doesn't oversoak cakes). Add a small mound (about 1/3 cup) of quick pickled cabbage beside or atop the stew. Drizzle crema over the stew and cabbage. Arrange a few pickled jalapeño slices on top, and fan 1/2 the sliced avocado per serving beside it. Garnish with chopped cilantro and a lime wedge. Serve immediately so rice cakes stay crisp.