Red Beans & Rice. ATK

By lbgtdep

Ingredients

• 4 slices of bacon
• 1 onion finely chopped
• 1 green bell pepper seeded and finely chopped
• 1 celery rib finely chopped
• 1 t paprika
• 1/4 t blk pepper
• 1/4 t cayenne
• 3 minced garlic clover
• 1 t thyme
• 2 bay leaves
• 3 C chicken broth
• 6 C water
• 8 ounces andouille sausage
• 1 t red wine vinegar

Preparation

Step 1

brine small red or (mexican beans) in 4 qts water with 3 T salt 8-24 hrs

chop bacon and render 5-8 mins until brown, add onion, pepper, and celery and sauté 6-7 minutes until soft.
add spices and sauté 30 seconds.
Drain and rinse beans and add to pot. add chicken broth, and water
Bring to boil and keep on vigorous boil 45 minutes or until beans are soft.
add sausage and red wine vinegar . cook til excess liquid is gone.

for rice rinse 2 C long grain rice until water runs clear. melt T butter in sauce pan, sauté rice, add 3 C water and t salt. bring to boil, reduce heat to simmer and cook with lid on 18 mins. take off heat, wrap lid in towel and let sit 15 mins.