The Food Lab Junior: Get Kids in the Kitchen for Red Beans and Rice

Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Set aside at room temperature for 8 to 16 hours. Drain and rinse. Now would be a good time to have kids pick out a few beans to grow into sprouts. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. If you’ve got a helper stool that lets your kids get up to stovetop level, consider letting them stir with a towel in their hand while you steady the pot. Add the garlic and cook, stirring, until fragrant, about 45 seconds. Grind some black pepper into a small bowl, then stir it into the pot, stirring and sniffing until it gives off fragrant aroma, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), smoked pork or turkey (if using), and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.) Remove the lid and continue to cook, stirring occasionally, until the liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. When it’s nice and creamy, stir in the cider vinegar, then have your little helpers taste a spoonful and ask them if it needs any salt. Double check for yourself, add more salt as necessary, and then bring the whole pot to the table. Serve the red beans over steamed white rice, adding hot sauce at the table as desired.