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Home > posts > 2021 > 02 > 2021-02-16_Red_Beans_Rice.html

Red Beans & Rice Tuesday, February 16, 2021, 07:56 PM

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Meredith made red beans and rice form Mardi Gras. She used the Joy the Baker recipe (LOCAL) with the following notes:

• 5-6 slices of bacon instead of the pancetta
• light on celery (it's what we had)
• around 8 cups of chicken stock instead of 10.
• Beans: soaked from ~7:00am and then around 1:00pm, brought to a simmer, turned off the heat, and covered for 2 hours. Scant tbsp of salt in the water.
• The whole dish simmered (at ABQ altitude) from about 3:45pm until dinner. This worked well for the beans
• Two links fully-cooked andouille sausage. Probably lighter than what was called for.
• Long grain rice cooked according to package (including their high altitude notes) 2:1 (plus a little water) for 20 minutes.

We really liked it. Lots of flavor and very hearty. Even Meredith liked the kidney beans. Caroline did eat it though it was not a resounding success. I would have this again!