Pilsen Red Beans and Rice
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Makes 8 to 10 servings as a side, 4 to 6 servings as a main course 1x
Ingredients
- 1 pound dried red kidney beans
- 2 scallions, white and green parts, thinly sliced
- 3 garlic cloves, sliced
- 1 large Spanish onion, chopped into large pieces
- 1 large green bell pepper, seeded and chopped into large pieces
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 4 sprigs of parsley, roughly chopped, plus more for garnish
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 medium vine tomatoes, cored and finely chopped
- 1 tablespoon kosher salt, plus more for seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 1 dried bay leaf (or 2 fresh)
- 1/2 pound dried chorizo, thinly sliced
- Cooked white rice, for serving (about 1/2 cup per person)
- Chopped fresh cilantro, for garnish
Instructions
1. Put the beans in a colander and check for any pebbles or debris. Rinse the beans with cold water, then transfer them to a large container or pot and add enough water to cover them by 2 inches. Soak the beans overnight, covered, then drain.
2. Place half of the scallions along with the garlic, onion, bell pepper, celery, thyme, and roughly chopped parsley in a food processor. Pulse 5 to 6 times to chop a bit and integrate. You don’t want the mixture too fine or liquidy, so use your judgment after each 1-second pulse. By the way, congratulations! You just made a sofrito using a Southern-style trinity. Let’s call it Trinity Sofrito!
3. Heat a large pot over medium heat. Put in the 1⁄4 cup of oil, then all but 1⁄2 cup of the trinity sofrito (save the remainder for other uses). Cook, stirring occasionally, until the liquid has evaporated slightly and the bell pepper is a brighter green, about 5 minutes. Stir in the tomatoes, salt, paprika, coriander, cumin, and black pepper to taste. Cook for another 3 minutes.
4. Add the soaked beans, bay leaf, and 6 cups of water. Partially cover the pot and bring to a boil over high heat. Reduce the heat to medium-low to simmer, and cook for 2 hours.
5. Heat the remaining 1 tablespoon oil in a medium sauté pan over medium-high heat. Add the chorizo and cook until nicely browned, 2 to 3 minutes per side. Transfer the chorizo and all of its rendered fat to the pot with the beans and continue cooking, partially covered, until the beans are very tender, another 45 minutes to 1 hour.
6. Use a fork to mash about one-quarter of the beans against the side of the pot. This is traditional and serves to thicken the beans and make them more stewy. Season to taste with more salt and pepper, give the pot a good stir, and let sit for a few minutes before serving.
7. Serve over white rice and garnish with parsley and cilantro and the remaining scallions!
Timing tip: Right after you add the chorizo is a good time to start your rice so that it will be done at the same time as the beans (takes about 40 minutes).
— Reprinted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.