Louisiana Style Rice and Beans
Ingredients
- 300 gWhite rice (rinsed)
- 400 gRed bean (cooked and drained)
- 150 gSmoked lardons
- 1 pcYellow onion (finely diced)
- 1 pcGreen bell pepper (small dice)
- 1 pcApium graveolens (finely sliced)
- 2 pcGarlic (minced)
- 600 mlMineral water
- 1 tspSmoked paprika
- 1 pinchThyme
- 1 pcBay leaf
- 2 tbspSunflower oil
- 1 tbspCajun spice mix
Method
A creamy mixture where rice grains remain distinct while bound by the bean liquor. The aroma of smoke and green pepper dominates the dish.
- 1
Heat the oil in a pot. Sauté the onion, bell pepper, and celery. The vegetables should soften without browning.
- 2
Add the bacon bits and garlic. Let the fat melt and the bacon brown slightly to release their juices at the bottom of the pot.
- 3
Pour in the rice. Stir vigorously until the grains become translucent on the edges, indicating they are well coated in fat.
- 4
Add the beans, Cajun spice mix, paprika, thyme, and bay leaf. Pour in the water. Scrape the bottom with a spatula to release the cooking juices.
- 5
Cover and lower the heat. Cook until the rice has absorbed all the liquid. The rice should be tender but still have a slight bite.
Frequently asked questions
How do you get this dish right?
- Don't over-rinse the rice if you want a slightly creamy result; the starch helps the texture.
- If the rice sticks to the bottom, don't force it; turn off the heat and let it sit covered: the steam will release it naturally.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheats perfectly with a splash of water.
