Red Beans and Rice from Scratch

In my continuing effort to become a better cook. I took a stab at making Red Beans and Rice yesterday.

I always loved the Vigo and the Zatarain's mixed you can get at the store so I figured basic rice and beans shouldn't be that tough. After walking around Super Saver for a little bit I started to get the crazy idea that as long as I was going to make it, I should make it completely from scratch. I bought the requisite dried red beans and some brown rice and retired home to the bat cave to figure out what the rest of the recipe would entail.

Here is what I pieced together from several sources of inspiration:

Red Beans and Rice from Scratch

1. 4 slices bacon, diced
2. 1 small onion, chopped fine
3. 1 green bell pepper, chopped fine
4. 3 celery ribs, chopped fine
5. 6 garlic cloves, minced
6. 1 teaspoon, fresh ground pepper
7. 1 teaspoon minced, fresh oregano
8. 1 teaspoon minced, fresh thyme
9. 1 tablespoon cayenne pepper
10. 4 bay leaves
11. 1/2 teaspoon salt
12. 1 pound dried red kidney beans
13. 6 cups low-sodium chicken broth
14. 5 cups water
15. 1/2 pound of some smoky sausage halved lengthwise and cut into small pieces (I used turkey)
16. 2 cups brown rice
17. Hot Pepper Sauce

A few notes before I begin:

During the research stage, I soaked the beans in water overnight.

The recipe I made used about twice as much garlic as many others I read, a lot more cayenne pepper, and reduced the amount of liquid added since I had already soaked the beans.

I found some amazing bacon at Ideal Grocery. At $8.99 per pound, their Applewood Smoked Bacon is expensive but the butcher assured me it was the best bacon he had ever eaten and even let me sniff it before the sale was made. I also got my fresh thyme there but ended up being disappointed that it was a little dried out.

The Cooking

I began by browning the bacon in a large pot (about 7 minutes). Instantly the smell assured me that the $3 I spent on 4 slices of bacon would be worth it.

Add the onion, pepper, and celery and stir until everything is softened (about 8 minutes). This mixture is often referred to as the "Cajun Trinity" and forms the basis of nearly any Cajun recipe you'll read. It's similar to to the mire poix used in French cuisine, only substituting green pepper for carrots.

Here's where things start popping. Drop in the garlic and stir for about 30 seconds and then add all the spices and herbs (salt, pepper, cayenne, oregano, thyme, and bay leaves), along with the pre-soaked beans, chicken broth, and two cups of water. Bring everything up to a boil, reduce to a simmer, and leave uncovered for 2 1/2 hours.

Stir in the sausage and let cook down for another 20-30 minutes.

Finally, I added the rice and four cups of water, stirred it all up, and brought up to a boil before simmering covered for about 45 minutes. This is different than most recipes which cook the rice separately and serve the bean mixture on top of that. I wanted something that was all mixed together and decided to cook the rice in the same pot as everything else so that it could absorb some of the great flavors.

I had tiny bowl last night once it was done and it's pretty good, if I do say so myself. I have a huge pot and imagine that I'll end up having to freeze some of it. We're having people over on Sunday to watch Entourage's season premiere and I think this just became the main course for dinner.