how2heroes » Red Beans & Rice

Entrees » Red Beans & Rice

Mississippi Delta native Allen Collier whips up a batch of red beans, a recipe he learned from a Cajun woman when he was younger. Legend says that Red Beans & Rice were originally cooked on Mondays to use up the leftover ham from Sunday dinner. Now you can make it whenever the mood strikes you. Every spice imparts its own special nuance, and Allen's caramel-colored roux is a technique you'll want to master. Feel free to adjust seasonings as desired but we recommend keeping the heat. This dish didn't become a Monday, simmer-while-you-do-your-laundry, Southern tradition by messing with perfection.

Print Recipe

Serves 8

Ingredients

Beans & Vegetables

4 cups water
2 cups (16-oz/1 lb pkg) dried red kidney beans
1 tsp white vinegar
1 medium onion, chopped
1 celery rib, chopped
½ medium green bell pepper, chopped
½ cup vegetable shortening (Crisco used in this recipe)
1 tbsp black pepper
1 tbsp salt
2 bay leaves
4 sprigs parsley

Spices & Bacon

1 tsp cayenne pepper
¾ tsp white pepper
¾ tsp black pepper
1 tbsp paprika
3 cloves garlic, chopped
½ tsp dried thyme
½ tsp dried oregano
2½ tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
4 cups water
4 slices bacon, chopped (smoked uncured bacon used in this recipe)
¼ tsp salt
½ tsp gumbo filé powder

Roux

2½ tbsp vegetable oil
3 tbsp flour
½ cup water to deglaze skillet

Rice

2 cups water
1 tsp salt
1 cup white rice

Equipment

heavy-bottomed stock pot
cast iron skillet

How-to

Cook Beans & Vegetables

Spread dried beans on a flat surface and sift through to remove small stones, dirt or other debris
Place beans in a colander/strainer and rinse under cold running water
Add 4 cups of water and beans to a large stock pot
Add vinegar, onion, celery, bell pepper, vegetable shortening (Crisco used in this recipe), salt, black pepper, bay leaves and parsley
Stir, bring to a boil, and boil until beans start to break, about 1½ hours

Add Spices & Bacon

Remove bay leaves and parsley
Add cayenne pepper, white pepper, black pepper, paprika, garlic, thyme, oregano, kosher salt, onion powder and garlic powder
Slowly add in another 4 cups of water
Add chopped bacon, stir, and simmer 30 minutes over medium heat

Make Rice

Bring 2 cups of water to a boil
Add salt and rice and stir
Return to a boil, stir once more, reduce heat to low, cover and simmer 25-30 minutes until most of the water has been absorbed
Fluff with a fork before serving

Make Roux, Simmer & Serve

Heat a cast iron skillet on high
Add oil and flour
Reduce heat to medium and cook the flour, whisking constantly, until it gets a dark caramel color but not burnt, about 5 minutes (watch video to see color you are looking for)
Carefully add the hot roux to the beans
Add ½ cup water to the skillet to deglaze (loosen any remaining roux) and stir into the beans
Simmer for another 10 minutes, adding about ⅓ cup water if needed for desired consistency
Stir in ¼ tsp salt, the gumbo filé powder (ground sassafras used as a thickening agent), simmer another 10 minutes, and serve over the rice

Add a Comment

Comments (2)

Posted Monday, May 16, 2011, at 10:18 pm by Carol Viera:

Fantastic, Allen! Your inspiring storyline and easy, comfortable cooking style certainly convinces me that adding this delicious meal would make laundry day something to look forward to. Love it!
Posted Monday, May 16, 2011, at 8:56 pm by Jim Viera:

The best cold day comfort food ever. Allen is a genius and a gentleman!

Add a Comment / Rate this Video

You must be logged in to comment!

Red Beans & Rice