Food Recipe

Table of Contents

Red Beans and Rice: A Taste of Home with Alton Brown

There are certain dishes that, for me, aren’t just meals; they’re edible memories. Red Beans and Rice is one of those pillars of comfort food that instantly transports me back to my grandmother’s kitchen. The aroma of simmering pork and spices, the deep, earthy scent of the beans, and the fluffy steam rising from a fresh pot of rice – it’s a sensory symphony that always felt like a warm hug. Watching Alton Brown break down this classic on “Good Eats” felt like an endorsement from a culinary guru, a validation of all those cherished kitchen moments. He approaches these “American Classics” with such reverence and practicality, making them accessible to everyone, and his take on Red Beans and Rice is no exception.

Recipe Overview

Prep Time: Approximately 20 minutes (plus overnight soaking for beans if desired)
Cook Time: Approximately 2 hours 15 minutes to 2 hours 45 minutes
Total Time: Approximately 2 hours 35 minutes to 3 hours 5 minutes (plus soaking time)
Servings: 8
Yield: Enough for 8 servings
Dietary Type: Contains pork; can be adapted for vegetarian/vegan by omitting pork and using vegetable broth.

Ingredients

For the Beans:

2 tablespoons vegetable oil
1 large onion, chopped
2 medium green bell peppers, chopped
3 celery ribs, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
5 cloves garlic, minced
3/4 lb pickled pork (or 3/4 lb unsmoked thick slab bacon, cut into chunks)
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon hot sauce (such as Tabasco)
1 lb dried red kidney beans, picked over and sorted
2 quarts water

For the Rice:

3 cups boiling water
1 1/2 tablespoons unsalted butter
2 cups basmati rice
1/2 – 1 teaspoon kosher salt (to taste)

Equipment Needed

A 7-quart cast iron Dutch oven
A medium saucepan (for the rice)
A potato masher (optional, for thickening)

Instructions

Begin by preparing your beans. If you have the time, soaking dried red kidney beans overnight in plenty of water will help them cook more evenly and reduce their cooking time slightly. If you’re short on time, a quick soak can be done by bringing the beans and water to a boil for 1 minute, then letting them stand covered for 1 hour. Drain and rinse the beans thoroughly before proceeding.
Place your 7-quart cast iron Dutch oven over medium-high heat. Add the 2 tablespoons of vegetable oil and allow it to heat until shimmering.
Add the chopped onion, green bell peppers, and celery ribs to the hot oil. Sprinkle generously with the 2 teaspoons of kosher salt and 1 teaspoon of black pepper. Cook, stirring frequently, until the onion and celery are soft and translucent, which should take about 6 to 8 minutes. This initial sauté forms the aromatic base of the dish, known as the “holy trinity” in Creole and Cajun cooking (though bell pepper is often considered the fourth element here).
Stir in the 5 cloves of minced garlic, 3/4 lb of pickled pork (or unsmoked thick slab bacon), 3 bay leaves, 1 teaspoon of dried thyme, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of hot sauce. Cook for another minute or two, allowing the garlic to become fragrant and the pork to render some of its fat.
Add the 1 lb of dried red kidney beans and 2 quarts of water to the Dutch oven. Turn the heat up to high and bring the mixture to a rolling boil, stirring occasionally. This initial boil helps to further break down the beans and begin the cooking process. This stage should take about 6 to 8 minutes.
Once boiling, reduce the heat to low to maintain a strong simmer. The liquid should be gently bubbling. Cover the Dutch oven tightly with its lid to trap the steam and moisture.
Cook for 90 minutes, stirring every 30 minutes to prevent sticking and ensure even cooking. This long, slow simmer is crucial for developing the creamy texture of the beans.
After 90 minutes, remove the lid and continue to cook, uncovered, for an additional 30 to 40 minutes longer. Continue to maintain a strong simmer. During this phase, the sauce will thicken as some of the beans break down naturally.
If you desire a thicker, more gravy-like sauce, this is the time to use a potato masher to crush some of the beans against the side of the pot. Be judicious; you want to thicken the sauce, not turn it into a paste.
Before serving, carefully remove and discard the 3 bay leaves. Taste and adjust salt and pepper as needed.
Now, for the rice. In a separate pot, bring 3 cups of water to a full rolling boil.
Meanwhile, in a medium saucepan, melt the 1 1/2 tablespoons of unsalted butter over high heat.
When the butter has melted and begins to foam, and the foaming subsides, add the 2 cups of basmati rice and 1/2 – 1 teaspoon of kosher salt. Sauté the rice, stirring constantly, until it turns opaque and slightly tan. This toasting step enhances the nutty flavor of the rice.
Carefully add the boiling water all at once to the saucepan with the rice. Be very cautious as the water will steam vigorously.
Cover the saucepan tightly, reduce the heat to the lowest simmer setting, and cook for 17 to 20 minutes, or until the rice is fully cooked and the water is absorbed.
If you prefer your rice dry and fluffy, let it stand off the heat, uncovered, for 5 minutes before serving. This allows any residual steam to dissipate.
To serve, spoon the creamy red beans generously over a bed of fluffy basmati rice.

Expert Tips & Tricks

For an authentic touch, consider using pickled pork. It’s a traditional ingredient that imparts a unique salty and slightly vinegary flavor. If you can’t find it, the unsmoked thick slab bacon is an excellent substitute, providing a rich, smoky depth. Ensure you sort your beans meticulously before cooking; small pebbles can hide among them and can be a very unpleasant surprise. Don’t be afraid to season generously throughout the cooking process, but always taste and adjust at the end, especially after the beans have simmered down. The optional step of mashing some beans is a game-changer for achieving that classic, thick red bean sauce.

Serving & Storage Suggestions

Red Beans and Rice is a complete meal in itself, but it’s often enhanced with a side of crusty French bread for soaking up any extra sauce. A simple green salad can offer a refreshing contrast. Leftovers are incredibly delicious and often even better the next day as the flavors meld further. Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in intervals, stirring between each, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	519.9 kcal
Calories from Fat
Total Fat	11.8 g	18%
Saturated Fat	3.7 g	18%
Cholesterol	42.3 mg	14%
Sodium	616.4 mg	25%
Total Carbohydrate	74.7 g	24%
Dietary Fiber	11.4 g	45%
Sugars	3.3 g	13%
Protein	29.6 g	59%

Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a vegetarian or vegan version, omit the pork entirely. Sauté the vegetables in a bit more oil and use vegetable broth instead of water for the beans. You might want to add a touch more smoked paprika or a dash of liquid smoke to mimic the savory depth of the pork. Some people enjoy adding a smoked ham hock during the simmering process for an extra layer of flavor without the direct pork pieces. For a spicier kick, increase the cayenne pepper or add a pinch of red pepper flakes.

FAQs (Frequently Asked Questions)

Q: Why do I need to sort and pick over my dried beans?
A: Dried beans can sometimes contain small stones or debris that look similar. Sorting ensures you remove these imperfections before cooking to avoid damaging your teeth or ruining the dish.

Q: Can I use canned red kidney beans for this recipe?
A: While you can, using dried beans is highly recommended for the best texture and flavor development, especially for achieving that creamy, authentic sauce. If you must use canned, drain and rinse them thoroughly and add them during the last 30-40 minutes of simmering.

Q: My red beans are still hard after cooking for the recommended time. What did I do wrong?
A: This can happen for several reasons, including old beans, insufficient soaking, or water with a high mineral content. Ensure your beans are fresh, soaked adequately, and if your water is very hard, try using filtered water. You may need to simmer them longer, uncovered, until tender.

Q: How can I make the beans thicker without mashing?
A: You can remove about 1-2 cups of the cooked beans, mash them with a fork or in a blender, and then stir them back into the pot. Alternatively, you can simmer the beans uncovered for a longer period, allowing more liquid to evaporate.

Q: Is it essential to use a cast iron Dutch oven?
A: While a cast iron Dutch oven is ideal for its heat retention and even cooking, you can achieve similar results with a heavy-bottomed pot or Dutch oven made of stainless steel or enamel.

Final Thoughts

Alton Brown’s Red Beans and Rice is more than just a recipe; it’s a culinary lesson in patience and the magic of simple ingredients. This dish, prepared with care and attention, offers a profound sense of satisfaction, both in the making and the savoring. It’s a comforting bowl that speaks of tradition and warmth, perfect for a cozy evening or a gathering of loved ones. I encourage you to embark on this journey to your own kitchen, to embrace the simmer, and to discover the delightful depths of this American classic. Share your creations, your stories, and let this dish become a cherished part of your culinary repertoire.

Red Beans and Rice – Alton Brown Recipe