12/21/2010 07:22 pm ET Updated Dec 06, 2017

Recession Recipe: Red Beans & Rice

I come from Texas and in Texas we care about our neighbors. One of our favorites is Louisiana, our buddies to the east. Since Louisiana is so close to the Lone Star State, it makes sense that we tend to share things: our men go to LSU, their ladies come to Texas, it's all in the family. Primarily, what we love to share is food, and today's dish - Red Beans & Rice made Tex-Mex style with spicy chorizo, is a perfect example of that long-standing relationship

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Don't get me wrong, there's much to be send for traditional Red Beans & Rice made Louisiana-style with the proper Andoiulle sausage, and I'm aware that I'm toeing the line of sacrilege by playing with it, but like I said, I spent 20 years as a Louisiana neighbor, so I think I've earned the right to tinker. Plus, Andoiulle, for better or worse, is not readily available in Sunset Park, Brooklyn, so I opted for a tasty substitute. You are welcome to do the same.


Red Beans & Rice


-1 lb red beans, soaked overnight

-4 quarts cold water

-3 Tbsp salt

-1 green pepper, diced

-2 stalks celery, diced

-1 yellow onion, diced

-4 strips of bacon

-8 oz. chorizo, sliced

-1 clove garlic, minced

-1 tsp Thyme

-1 tsp Paprika

-1 Bay leaf

-1 cup chicken broth

-5 cups water

-1 tsp Red Wine Vinegar

-1 Tbsp olive oil

-1 cup long grain rice

-2 cups chicken broth


-Combine water and salt. Add beans and cover with a lid. Let sit overnight (at room temp, not in fridge).

-Dice pepper, celery and onion. Set aside.

-Slice chorizo and set aside.

-Mince garlic and combine with Thyme, Paprika and bay leaf. Set aside.

-Cook bacon in a large pot or dutch oven. Once bacon is cook, remove it from the pot. Keep the pot on the stove on medium heat. Add veggies and cook until soft, 6-7 minutes. Add garlic and spices and cook for another minute. Add beans, chicken broth and water. Bring to a boil and let simmer for an hour.

-After an hour, add chorizo and Red Wine Vinegar and cook for another half hour to 45 minutes.

-Cook rice to package directions (use chicken broth instead of water).

-Combine beans and rice and serve together!!