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Spicy Beans & Rice

SERVES 8 · SOAK 8 TO 9 HOURS · COOK ABOUT 2 HOURS
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Prep Time 9 hours
Cook Time 2 hours
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 cups dry pinto beans
  • 1 1/2 cups dry cranberry beans
  • 1/2 lb thick peppered bacon chopped
  • 1 lb smoked sausage cut small
  • 1 sweet onion
  • 1 red bell pepper
  • 3 stalks celery
  • 1 tbsp minced garlic
  • 2 tbsp Cajun seasoning on the back
  • 4 bay leaves
  • 1/4 tsp ground white pepper
  • Salt to taste
  • 6 to 10 cups water
FOR THE RICE
  • 2 cups long grain white rice
  • 2 tbsp butter salt, water per bag

Equipment

  • 1 Large Pot

Method
 

  1. Night before: cover both beans with water and soak in the refrigerator 8 to 9 hours. Rinse well.
  2. Render the bacon and sausage together over medium until good and golden.
  3. Scoop it all out, set aside in the refrigerator.
  4. Cook the onion, pepper and celery in those drippings 8 to 10 minutes, until soft and translucent and taking on color. Scrape the bottom.
  5. Garlic in for a few seconds only. Do not let it burn.
  6. Add the rinsed beans, Cajun seasoning, bay leaves, white pepper, salt and water. Boil 1 full minute.
  7. Drop to a lazy simmer, lid cracked. 1 hour 15 minutes.
  8. Bay leaves out. Sausage and bacon back in for the last 30 to 45 minutes. Taste for salt.
  9. Rice: butter, rice, water and salt in a pan. Bring to a boil, lid on, 10 minutes, do not touch it.
  10. Off the heat, fluff with a fork. Rice in the bowl, beans ladled over.

Video

Notes

Two Beans, Two Jobs
The pinto breaks down and gives you the body - that is your thickening, straight out of the bean. The cranberry bean stays more whole and gives you a creamy bite
and a richer broth. All pintos and you end up with refried beans in your pan.
My Cajun Seasoning - 6 Things
2 tbsp smoked paprika, then 1 tbsp each of onion powder, garlic powder, thyme, cayenne and oregano. Shake it in a jar. Makes about 1/2 cup and lasts most of
the winter. Two tablespoons go in this pot.
Good to Know
  • Soak in the refrigerator, not on the counter. No worrying about a warm house.
  • No acid until the beans are tender. Vinegar or tomatoes early keeps the skins tough.
  • Salt in the pot from the start is fine - it helps the skins soften.
  • Keep the beans covered in liquid. Add hot water, never cold.
  • Pull the meat out early or it cooks to rubber. It only needs the last 30 to 45 minutes.
  • Portion dry beans into freezer bags when you get home. One bag is one supper.