Red Beans and Rice (Alton Brown) Recipe

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Red Beans and Rice (Alton Brown)
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Ingredients
30
Count
Nutrition
376
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. For rice:
  2. 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.
  3. Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
  4. Pickled Pork:
  5. Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
  6. Yield: about 1 1/2 pounds
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 375.62 Kcal (1573 kJ)
Calories from fat 167.37 Kcal
% Daily Value*
Total Fat 18.6g 29%
Cholesterol 108.87mg 36%
Sodium 2519.95mg 105%
Potassium 626.39mg 13%
Total Carbs 19.95g 7%
Sugars 4.32g 17%
Dietary Fiber 6.2g 25%
Protein 33.12g 66%
Vitamin C 36.1mg 60%
Vitamin A 0.8mg 26%
Iron 16mg 89%
Calcium 140.9mg 14%
Amount Per 100 g
Calories 50.68 Kcal (212 kJ)
Calories from fat 22.58 Kcal
% Daily Value*
Total Fat 2.51g 29%
Cholesterol 14.69mg 36%
Sodium 340.02mg 105%
Potassium 84.52mg 13%
Total Carbs 2.69g 7%
Sugars 0.58g 17%
Dietary Fiber 0.84g 25%
Protein 4.47g 66%
Vitamin C 4.9mg 60%
Vitamin A 0.1mg 26%
Iron 2.2mg 89%
Calcium 19mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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