ATK Red Beans and Rice, New Orleans-Style

America's Test Kitchen's Red Beans and Rice, New Orleans-Style

NOTE: long soaking time and long (up to 90 minutes) cooking time. Maybe consider Instant Pot?

For Red Beans:
Salt and pepper
1 pound (2 cups of small dried red beans)
3 tablespoons unsalted butter
1 onion, chopped fined
1 green pepper, chopped fine
1 celery rib, chopped fine
3 garlic cloves, minced
2 tsp minced canned chipotle chile in adobo sauce
1.5 tsp smoked paprika (could probably do more)
1 teaspoon minced fresh thyme or 1/4 tsp dried thyme
2 bay leaves
1/8 tsp cayenne pepper
1 tsp red wine vinegar, plus extra as needed
3 scallions, sliced thin
hot sauce

For Rice:
1 tablespoon unsalted butter
2 cups long-grain white rice, rinsed
3 cups water
1 tsp salt


1. For the red beans: Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion, bell pepper, celery, and 1/2 tsp salt and cook, stirring often, until vegetables are softened, 6 to 7 minutes. Stir in garlic, chipotle, paprika, thyme, bay leaves,cayenne, and 1/4 tsp pepper and cook until fragrant, about 30 seconds. Stir in beans and 9 cups water and bring to boil over high heat. Reduce heat to medium-low and simmer vigorously, stirring occasionally, until beans are just soft and liquid begins to thick, 45 to 60 minutes,

3. Stir in vinegar and 1 teaspoons alt and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.

4. For the rice: basically, make rice and add 1 tablespoon butter.

5. Discard bay leaves from beans and stir in remaining 2 tablespoons butter. Season with salt and extra vinegar to taste. portion rice into individual bowls, top with beans, and sprinkle with scallions. Serve with hot sauce.