Cook's Illustrated (January 2010)
| Dutch oven. | ||||
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| Serve over white rice. | ||||
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| Brine beans 8-24 hours. | ||||
| 1 | lbs | small red beans | ||
| 4 | qt | cold water | ||
| 3 | T | salt | ||
| Medium heat, brown and fully rendered, stirring occasionally, 5-8 min. | ||||
| 4 | slices bacon (about 4 oz), chopped fine | |||
| Soften, 6-7 min. | ||||
| 1 | medium | onion, chopped fine (about 1 c) | ||
| 1 | small | green bell pepper, chopped fine (about 1/2 c) | ||
| 1 | celery rib, chopped fine (about 1/2 c) | |||
| Until fragrant, ~30 sec. | ||||
| 3 | cloves | garlic, minced | ||
| 1 | t | thyme leaves | ||
| 1 | t | sweet paprika | ||
| 2 | bay leaves | |||
| 1/4 | t | cayenne | ||
| 1/4 | t | black pepper | ||
| Bring to boil, simmer vigorously, stirring occasionally, until just soft and liquid begins to thicken, 45-60 min. | ||||
| previous brined beans, drained and rinsed | ||||
| 3 | c | chicken broth | ||
| 6 | c | water | ||
| It is important to simmer vigorously. That will cause the beans to knock together, releasing starch that makes the sauce thick and creamy. | ||||
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| 8 | oz | andouille sausage, halved lengthwise and sliced 1/4 inch | ||
| 1 | t | red wine vinegar | ||
| salt | ||||
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| 3 | scallions, sliced thin | |||
| hot sauce | ||||