Red Bean and Dirty Rice Image

Red Bean and Dirty Rice

Make this Tonight - "Tacos Got Soul"

Make this Tonight/Tacos Got Soul/Red Bean and Dirty Rice

Ingredients

Red Beans

  • 1 pound red kidney beans
  • Pink salt
  • 1 tablespoon grapeseed oil
  • 1 pound andouille sausage, cut into 1/2-inch disks
  • 1 large onion, finely chopped (about 12 ounces)
  • 4 ribs celery, finely chopped (about 8 ounces)
  • 4 medium cloves garlic, minced
  • 1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you
  • like it)
  • 1 teaspoon cumin
  • Freshly ground black pepper
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • Hot sauce
  • Old bay (optional)
  • White vinegar, to taste (optional)

Dirty Brown Rice

  • 1 (14-ounce) can Mirepoix or vegetable broth
  • ● 1 bay leaf
  • ● 1 1/2 cups brown rice
  • ● 1 tablespoon grapeseed or Vegetable oil
  • ● 1 medium onion, chopped
  • ● 1 red bell pepper
  • ● 1 yellow bell pepper
  • ● 1 green bell pepper, seeded and chopped
  • ● 1 cup peeled diced tomatoes
  • ● 2 cloves garlic, minced
  • ● 1/2 teaspoon salt
  • ● 2 teaspoons cajun seasoning, I like old bay
  • ● 1/4 teaspoon dried thyme

Steps

Red Beans

  1. Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons
  2. pink salt and Set aside at room temperature for 8 to 16 hours. Drain and rinse.
  3. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add andouille
  4. and cook, stirring, until lightly browned, about 5 minutes. Add onion, and celery.
  5. Season with salt and cook, stirring, until vegetables have softened Add garlic and cook,
  6. stirring, until fragrant, about 45 seconds. Add cayenne pepper, and a generous 10 to
  7. 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add
  8. beans, along with enough water to cover by about 2 inches add thyme, cumin and bay
  9. leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are
  10. completely tender, 1 1/2 to 2 1/2 hours.

Dirty Brown Rice

  1. Give your brown rice a good rinse in the rice cooker pot before cooking and drain.
  2. Add enough stock up to the water level lines for brown rice. If you added 2 of the rice cooker cups (1½ standard
  3. cups), fill the pot with stock up to the 2 cup water line.
  4. If your rice cooker does not have a brown rice setting, add water so the water line is slightly above the 2 cup line.
  5. It’s also a good idea to let your rice sit in the rice cooker for an additional 10 minutes after it is “done” without
  6. opening the rice cooker lid to let it continue cooking inside the pot.
  7. Let the rice sit in the water for at least 20 minutes, but ideally 90 minutes, before pressing the brown rice button
  8. Heat oil in a cast iron dutch oven. Add garlic, peppers, onions
  9. Cook stirring occasionally until vegetables are softened. Add diced tomatoes and
  10. continue to cook for 5 minutes.
  11. Add salt, Cajun seasoning, and thyme.
  12. Add reserved vegetable broth and scrape the bottom of the pan to release all the
  13. brown pieces. Let simmer for 1 minute.
  14. Remove bay leaf from rice and add rice to Dutch oven. Stir it into the mixture. Lower
  15. heat while you stir. Once it is combined well, remove from heat.