Alton's Red Beans and Rice Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 tsp kosher salt
1 tsp fresh ground black pepper
5 garlic cloves, minced
12 oz pickled pork , cut into 1-inch pieces, recipe follows
3 bay leaves
1 tsp dried thyme
1 tsp hot sauce
1/2 tsp cayenne pepper
2 quarts water
1 lb red kidney beans, rinsed and picked of debris
3 cups water
1 1/2 tbsp unsalted butter
2 cups long- grain rice
1/2-1 tsp kosher salt
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 garlic cloves, peeled and crushed
2 tbsp sugar
2 tbsp yellow mustard seeds
2 tbsp hot sauce
1 tbsp celery seed
1 bay leaf
1/4 tsp whole black peppercorn
8 oz ice
1 1/2 lbs fresh boneless pork butt, cut into 2-inch cubes

Directions:

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.
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.
Pickled Pork:.
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.

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Nutrition Facts

Per Serving Per 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	2453.7mg	102%
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	50.69 Kcal (212 kJ)
Calories from fat	22.59 Kcal
		% Daily Value*
Total Fat	2.51g	29%
Cholesterol	14.69mg	36%
Sodium	331.15mg	102%
Potassium	84.54mg	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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