RED BEANS AND RICE WITH OKRA AND TOMATOES

SERVES:6 to 8

TOTAL TIME: 1 hour 45 minutes (plus 8 hours soaking time)

WHY THIS RECIPE WORKS Staying close to home with okra’s Cajun roots, we boosted the flavor profile of classic New Orleans red beans and rice by adding okra and tomatoes to create a hearty, vegetable-packed meal. To replicate this traditional dish using ingredients more easily found in supermarkets, we made some simple substitutions: small red beans for Camellia-brand dried red beans and bacon for hard-to-find tasso ham. Fine-tuning the proportions of sautéed green peppers, onions, and celery gave this dish balance. To ensure the stewed okra keeps some crunchy bite, toss the whole okra pods in salt and let sit for an hour before rinsing, cutting, and adding them to the beans for the final half hour of cooking. If you are pressed for time, you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans; they can be refrigerated for up to two days before proceeding with the recipe. While we prefer the flavor and texture of fresh okra in this recipe, you can substitute frozen cut okra,
thawed and thoroughly patted dry, for fresh. If using frozen, skip step 2.

INGREDIENTS:

RED BEANS

• 1 pound small red beans (2 cups), picked over and rinsed
• 1 pound okra, stemmed, cut into 1-inch pieces
• 4 slices bacon, chopped fine
• 1 onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and chopped fine
• 1 celery rib, minced
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 1 teaspoon paprika
• 2 bay leaves
• ¼ teaspoon cayenne pepper
• 3 cups chicken broth
• 5 cups water
• 2 (14.5-ounce) cans diced tomatoes, drained
• 1 tablespoon red wine vinegar, plus extra for seasoning
• 3 scallions, sliced thin
• Hot sauce

RICE

• 1 tablespoon unsalted butter
• 2 cups long-grain white rice, rinsed
• 3 cups water
• 1 teaspoon salt

INSTRUCTIONS:

FOR BEANS

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well; set aside.
2. Toss okra with 1 teaspoon salt, and let sit for 1 hour, stirring halfway through. Rinse well, then cut into 1-inch pieces; set aside.
3. Cook bacon in Dutch oven over medium heat, stirring occasionally, until crispy, 5 to 7 minutes. Add onion, bell pepper, and celery and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds.
4. Stir in beans, broth, and water and bring to boil over high heat. Reduce to vigorous simmer and cook, stirring occasionally, until beans are just softened and liquid begins to thicken, 45 minutes to 1 hour.
5. Stir in okra, tomatoes, and vinegar and cook until liquid is thickened and beans are fully tender and creamy, about 30 minutes.
6. Discard bay leaves from beans. Season with salt, pepper, and extra vinegar to taste. Top individual portions of rice with beans and sprinkle with scallions. Serve with hot sauce.

FOR RICE

1. Meanwhile, melt butter in large saucepan over medium heat. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
2. Stir in water and salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
3. Remove pot from heat, lay clean folded dish towel underneath lid, and let rice sit for 10 minutes. Fluff rice with fork.