Cooks Illustrated Red Beans and Rice Recipe

Name: Cooks Illustrated Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: table salt; 1 lb samll red beans, rinsed and picked over; 4 slices bacon, chopped fine; 1 medium onion, chopped fine; 1 small green pepper, seeded and chopped fine; 1 celery rib, chopped fine; 3 medium garlic cloves, minced; 1 teaspoon fresh thyme leave; 1 teaspoon sweet paprika; 2 bay leaves; ¼ teaspoon cayenne pepper; fresh ground black pepper; 3 cups low sodium chicken broth; 6 cups water; 8 ounces andouille sausages, halved lengthwise and cut into 1/4-inch slices; 1 teaspoon red wine vinegar, plus extra for seasoning; cooked white rice; 3 scallions, white and green parts, sliced thin; hot sauce

Servings: persons

table salt
1 lb samll red beans, rinsed and picked over
4 slices bacon, chopped fine
1 medium onion, chopped fine
1 small green pepper, seeded and chopped fine
1 celery rib, chopped fine
3 medium garlic cloves, minced
1 teaspoon fresh thyme leave
1 teaspoon sweet paprika
2 bay leaves
¼ teaspoon cayenne pepper
fresh ground black pepper
3 cups low sodium chicken broth
6 cups water
8 ounces andouille sausages, halved lengthwise and cut into 1/4-inch slices
1 teaspoon red wine vinegar, plus extra for seasoning
cooked white rice
3 scallions, white and green parts, sliced thin
hot sauce

1
Dissolve 3 tablespoons salt in 4 qts.
2
cold water in large bowl.
3
Add beans and soak at room temperature for at least 8 hours and up to 24 hours.
4
Drain and rinse well.
5
Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5-8 minutes.
6
Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6-7 minutes.
7
Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 tsp bolack pepper; cook until fragrant, about 30 seconds.
8
Stir in beans, broth, and water; bring to boil over high heat.
9
Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45-60 minutes.
10
Stir in sausage and 1 teaspoons red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.
11
Season to taste with salt, black pepper, additional red wine vinegar.
12
Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: table salt, 1 lb samll red beans, rinsed and picked over, 4 slices bacon, chopped fine, 1 medium onion, chopped fine, and more.

Yes, Cooks Illustrated Red Beans and Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cooks Illustrated Red Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions