Home Healthy Recipe Alton Brown Red Beans And Rice Recipe

Alton Brown Red Beans And Rice Recipe

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From “Good Eats,” episode “American Classics III”. Use recipe #337996 to make this. If you don’t have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks.

Total time: 2 hours 56 minutes

Prep time: 30 minutes

Cook time: 2 hours 26 minutes

Yield: 8 serving(s)


2 tablespoons vegetable oil
1 onion
2 green bell peppers
3 celery ribs
2 teaspoons kosher salt
1 teaspoon black pepper
5 garlic cloves, minced
3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon hot sauce
1 lb dried red kidney beans, picked and sorted
2 quarts water
3 cups boiling water
1 1/2 tablespoons unsalted butter
2 cups basmati rice
1/2-1 teaspoon kosher salt


  • Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes.
  • Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves.
  • Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once – be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Nutrition Facts:

Calories 519.9, FatContent 11.8, SaturatedFatContent 3.7, CholesterolContent 42.3, SodiumContent 616.4, CarbohydrateContent 74.7, FiberContent 11.4, SugarContent 3.3, ProteinContent 29.6

Alton Brown's Red Beans and Rice

From Creole in a Bowl

Provided by: EasyRecipesCooking.com

Total time: 3 hours

Prep time: 30 minutes

Cook time: 3 hours

Yield: 8


2 teaspoons Vegetable oil
1 onion
2 Green pepper
3 stalks Celery
2 teaspoons Kosher Salt
1 teaspoon black pepper
5 cloves Garlic
12 ounces pickled pork may substitute salt pork
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


  • 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 pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher. Read more at: http://www.foodnetwork.com/recipes/alton-brown/red-beans-and-rice-recipe.html?oc=linkback

Nutrition Facts:

Calories 75 calories, FatContent 1.3415711511375 g, CarbohydrateContent 12.65969545625 g, CholesterolContent 0 mg, FiberContent 4.16652457994504 g, ProteinContent 3.71099208925 g, SaturatedFatContent 0.185220608237152 g, ServingSize 1 1 Serving (400g), SodiumContent 509.247639387979 mg, SugarContent 8.49317087630496 g, TransFatContent 0 g


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