Red Beans & Rice Recipe
Slow Cooked with Tasso Bacon, Andouille Sausage.
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Ingredients
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Beans & Base
Meats
Aromatics & Vegetables (The Holy Trinity + extras)
Seasoning & Thickening
Finishes & Serving
Method
Beans & Base
- 1
Soak the beans
Rinse the dried red beans under cool water, remove any debris. Place beans in a bowl and cover with 6 cups of water. Soak 6–8 hours or overnight. Drain and rinse before using.
- 2
Start slow cooking
In a 6–7 quart slow cooker or heavy Dutch oven, add the drained beans, 4 cups chicken stock and 2 bay leaves. Set slow cooker to low for 6–8 hours or high for 3–4 hours (timing will be adjusted after adding meats and aromatics). If using a Dutch oven, simmer gently on the stovetop and finish in a 325°F oven; cook until beans begin to soften, about 1–1.5 hours, before adding meats.
Meats
- 3
Render tasso and brown sausage
While beans begin cooking (or in a skillet if using a Dutch oven), heat a large skillet over medium heat. Add diced tasso bacon and cook until fat renders and pieces are browned and slightly crisp, about 6–8 minutes. Remove and reserve most of the rendered fat, leaving about 1–2 tablespoons in the pan. Add sliced Andouille and brown on both sides, about 3–4 minutes. Transfer Andouille and some of the browned tasso to the slow cooker/Dutch oven with the beans.
- 4
Incorporate flavors
If using a slow cooker, pour the reserved fat from the skillet into the slow cooker to add flavor. If using a Dutch oven, keep cooking in the same pot so flavors build in the base.
Aromatics & Vegetables (The Holy Trinity + extras)
- 5
Sweat the vegetables
In the skillet with 1–2 tablespoons of reserved fat over medium heat, add diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1–2 minutes to deepen flavor.
- 6
Add aromatics to beans
Transfer the softened vegetables and tomato paste to the slow cooker or Dutch oven with the beans and meats. Add sliced green onions (reserve some for garnish).
Seasoning & Thickening
- 7
Season and simmer
Add Cajun seasoning, smoked paprika, dried thyme, cayenne, black pepper, and 1 teaspoon kosher salt to the bean mixture. Stir to combine. Cover and continue cooking on low for 4–6 hours (or on high for 2–3 hours) until beans are tender and flavors meld. Check occasionally and stir to prevent sticking; add up to 1 cup additional water or stock if the mixture becomes too thick.
- 8
Adjust texture (optional roux/slurry)
Once beans are very tender, remove 1–2 cups of the beans with their liquid to a blender or use an immersion blender and puree until smooth. Stir the puree back into the pot to thicken the stew body. Alternatively, mix 1 tablespoon all-purpose flour with 2–3 tablespoons cold water to make a slurry and stir into the pot; simmer 10–15 minutes to remove raw flour taste. Taste and adjust salt (about 1/4–1/2 tsp more if needed) and heat with cayenne/hot sauce to taste.
Finishes & Serving
- 9
Cook the rice
About 20 minutes before the beans are ready, rinse 2 cups long-grain white rice until water runs clear. In a medium saucepan bring 4 cups water to a boil with 1 tablespoon butter and a pinch of salt. Add rice, reduce heat to low, cover and simmer 18–20 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
- 10
Final combine and rest
Taste the beans for seasoning; add remaining tasso pieces and Andouille if you reserved any, and simmer 5–10 minutes so meats warm through. Remove and discard bay leaves. If the stew is thinner than desired, simmer uncovered 10–15 minutes to reduce slightly.
- 11
Serve
Ladle hot beans over a mound of steamed rice. Garnish with sliced scallions and chopped parsley. Offer hot sauce on the side. Serve with crusty bread or cornbread if desired.