Red Beans & Rice with Bacon Recipe

Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and sorted
- 1 pound bacon, diced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 3 cups water
- 2 cups long-grain white rice
- 4 cups water

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Rice cooker or pot with lid

Step-by-step instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.

2. In the same pot with the bacon fat, add the chopped onion, green bell pepper, celery, and minced garlic. Cook for 5-7 minutes until the vegetables are softened.

3. Add the dried thyme, bay leaves, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.

4. Add the rinsed and sorted red kidney beans to the pot. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours until the beans are tender and creamy.

5. While the beans are cooking, prepare the rice. Rinse the rice in a fine-mesh strainer until the water runs clear. In a rice cooker or pot with a lid, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for 18-20 minutes until the rice is tender and fluffy.

6. Once the beans are cooked, remove the bay leaves from the pot. Using a wooden spoon, mash some of the beans against the side of the pot to thicken the mixture.

7. Add the cooked bacon back to the pot and stir to combine.

8. Serve the red beans and rice hot, with the beans spooned over the rice.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours for the beans, 20 minutes for the rice
Temperature:
Simmer over low heat
Serving size:
Makes 8-10 servings

Nutritional information:
Calories: 480
Fat: 17g
Carbohydrates: 62g
Protein: 21g
Sodium: 1240mg
Fiber: 12g
Sugar: 4g

Substitutions for ingredients:
- Instead of bacon, use smoked sausage or ham hocks.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use brown rice instead of white rice for a healthier option.

Variations:
- Add diced tomatoes or tomato sauce to the pot for a more tomato-based flavor.
- Add sliced andouille sausage for a spicier version.
- Use black beans instead of red kidney beans for a different flavor.

Tips and tricks:
- Soak the beans overnight in water to reduce the cooking time.
- If the mixture is too thick, add more water or chicken broth to thin it out.
- Serve with hot sauce or chopped green onions for added flavor.

Storage instructions:
Store the leftover red beans and rice in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the red beans and rice in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the red beans and rice in a large bowl or on individual plates.

Garnishes:
Garnish with chopped green onions or parsley.

Pairings:
Serve with cornbread or a side salad.

Suggested side dishes:
- Cornbread
- Side salad
- Steamed vegetables

Troubleshooting advice:
- If the beans are still hard after cooking for 2-3 hours, continue to simmer until tender.
- If the mixture is too thin, mash more of the beans against the side of the pot to thicken it.

Food safety advice:
- Make sure to rinse the beans thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 4 days.

Food history:
Red beans and rice is a traditional dish from Louisiana, often served on Mondays as a way to use up leftover ham from Sunday dinner.

Flavor profiles:
Savory, smoky, spicy

Serving suggestions:
Serve hot with a side of cornbread or a side salad.

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Taste: Savory, Smoky, Salty, Spicy, Hearty