Alton Brown Red Beans And Rice

This delicious and comforting Red Beans and Rice recipe from Alton Brown is a hearty, one-pot meal packed with rich flavors. It’s easy to make, using simple ingredients like kidney beans, pickled pork, and warming spices. Perfect for a weeknight dinner, it’s a classic Southern dish that’s both creamy and satisfying. Serve it over fluffy rice for the ultimate comfort food!

Recipe Ingredients:

• Pickled Pork
• 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

For the beans

• 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
• 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 débris

For the rice

• 3 cups water
• 1 1/2 tablespoons unsalted butter
• 2 cups long-grain rice
• 1/2 to 1 teaspoon kosher salt

How To Make Red Beans And Rice?

1. Prepare the Pickled Pork: In a 2-litre / 2-quart non-reactive saucepan, combine all ingredients except the ice and pork. Bring to a boil over high heat, then reduce heat and simmer for 3 minutes. Remove from heat, add the ice, and stir to cool the liquid. Place the pork into a 3.8-litre / 1-gallon zip-top bag, pour in the cooled pickling liquid, and remove as much air as possible. Seal the bag and refrigerate for at least 3 days, turning occasionally. Use within 2 weeks or remove from the brine and freeze.
2. Cook the Beans: Heat vegetable oil in a 7-litre / 7-quart Dutch oven over medium-high heat. Add the chopped onion, bell peppers, celery, salt, and black pepper. Cook, stirring frequently, until onions and celery are semi-translucent and bell peppers are tender, about 6–8 minutes. Add the minced garlic and cook for 1–2 minutes, stirring constantly.
3. Add the Ingredients: Stir in the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water, and kidney beans. Increase the heat to high and bring to a boil, about 6–8 minutes.
4. Simmer the Beans: Reduce the heat to maintain a simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, slightly increase the heat to maintain a steady simmer, and continue cooking for another 30–40 minutes, until the beans are tender and the sauce thickens to your liking. For a creamier texture, mash some of the beans with a potato masher.
5. Prepare the Rice: During the last 30 minutes of cooking the beans, bring the water to a boil in an electric kettle. In a 3-litre / 3-quart saucepan over medium heat, melt the butter. Stir in the rice and salt, cooking for 2–3 minutes, stirring frequently. Carefully pour the boiling water over the rice, stir, then reduce the heat to the lowest setting. Cover and cook for 15–20 minutes until the rice is tender.
6. Serve: Spoon the red beans over the fluffy rice and enjoy a hearty Southern meal!

Recipe Tips:

• Soak the Beans for Faster Cooking : If you have time, soak the red kidney beans overnight in water. This helps them cook faster and gives them a creamier texture. If you’re short on time, a quick soak (boil for 5 minutes, then let sit for an hour) works too!
• Use Freshly Pickled Pork for the Best Flavor – If possible, make the pickled pork at least 3 days in advance so it has enough time to develop deep, tangy flavors. If you’re in a rush, smoked sausage or ham hock can be a substitute, but the flavor won’t be exactly the same.
• Sauté the Veggies Until Soft : Don’t rush this step! Cooking the onions, bell peppers, and celery (the “Holy Trinity” of Cajun cooking) until they are soft and slightly caramelized will give the dish a richer, deeper flavor.
• Mash Some Beans for a Creamier Texture : If you want thick, creamy red beans, use a potato masher to mash some of the cooked beans before serving. This makes the dish thicker and heartier without needing extra ingredients.
• Let the Flavors Develop : This dish tastes even better the next day! If you can, cook it ahead of time and let it rest in the fridge overnight. The flavors will meld together, making it even more delicious when reheated.

Check out More Recipes:

• Alton Brown Turkey Re-Hash: Reloaded
• Alton Brown Deep-Fried Turkey
• Alton Brown Traditional Roast Turkey
• Alton Brown The Really Final Turkey With Gravy