Red Beans and Rice
Get this all-star, easy-to-follow Red Beans and Rice recipe from Alton Brown
Directions Watch how to make this recipe. For rice: Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the...
- Yield: 8 servings
- Cooking time: 2 Hour 0 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 medium green bell peppers, chopped
- 3 stalks celery, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 5 cloves garlic, minced
- 12 ounces pickled pork, cut into 1-inch pieces, recipe follows
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- 1/2 teaspoon cayenne pepper
- 2 quarts water
- 1 pound red kidney beans, rinsed and picked of debris
- 3 cups water
- 1 1/2 tablespoons unsalted butter
- 2 cups long-grain rice
- 1/2 to 1 teaspoon kosher salt
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup kosher salt
- 6 cloves garlic, peeled and crushed
- 2 tablespoons sugar
- 2 tablespoons yellow mustard seed
- 2 tablespoons hot sauce
- 1 tablespoon celery seed
- 1 bay leaf
- 1/4 teaspoon whole black peppercorns
- 8 ounces ice
- 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
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