Red Beans and Rice
- 8 ozs dried red beans
- 2 quarts of hot, salted water
- 1 quart of water, fortified with some chicken base if you have it
- 1 tbsp Old Bay seasoning
- 2 tbsps ground cumin
- 1 tbsp smoked paprika
- 1/2 tbsp Tajin seasoning
- 1/2 tbsp garlic powder
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk chopped
- 4 cloves of fresh garlic
- 1 package of brown sauce mix
- 2 links of Linguica sausage, chopped
- 1/3 cup micro cilantro (optional, or chopped green onion)
- Pour beans into a stockpot and add the 2 quarts of fortified water.
- Bring to a boil and then reduce to a medium low heat for 1 hour.
- Drain water, return beans to the pot, and add the 1 quart of fortified water and then add the remaining ingredients and set to medium-low for another hour.
Check on the liquid level occasionally to make sure that it continues to be very moist. After it reduces for the additional hour, you should have a thicken slew of the beans surrounded by all the other goodness. If it’s too wet, then move heat to medium-high and reduce until thick.
- Spoon the bean mixture into the middle of pre-warmed pasta bowls.
- Using an ice cream scoop, scoop your white rice directly into the middle of the bowl and on top of the beans. Top with optional micro cilantro or any chopped green onion and have Tabasco at the table to kick it up a notch.
Wine note from Chef Brian Overhauser
Slow-braised red beans are a new favorite of mine for these cold winter months. The clean bite of rice creates a contrast against the hearty and slightly spicy beans. This dish can be made even more robust if you add additional cured meats like sausage or braised meats.
Scotts newly released of InZINerator is exploding with youthful varietal fruit. This amazing wine opens the door for a big rich dish like this with lots of hearty flavors that lead the way to a perfect match.