Red Beans and Rice (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
2 cups cooked white rice, prepared separately
02 -
1 pound red beans, dried and soaked in water overnight
→ Holy Trinity and Aromatics
03 -
3 garlic cloves, minced
04 -
2 celery stalks, chopped small
05 -
1 green bell pepper, chopped
06 -
1 medium onion, diced fine
→ Meat and Liquids
07 -
4 cups of chicken stock
08 -
8 ounces of smoked sausage, cut into slices
09 -
1 tablespoon of olive oil
→ Seasonings
10 -
1 teaspoon smoked paprika
11 -
1 bay leaf
12 -
2 teaspoons Cajun seasoning
13 -
1 teaspoon dried thyme
14 -
Salt and freshly cracked black pepper as needed
15 -
Chopped parsley or green onion tops to garnish
# Preparation Steps:
01 -
Drizzle olive oil into a big pot or Dutch oven on medium heat. Cook up your onion, bell pepper, and celery for about 5-7 minutes, stirring often, until softened.
02 -
Throw in your garlic and sausage slices. Let them cook until the garlic smells amazing and the sausage edges brown just a bit, about 2-3 minutes.
03 -
Pour in your soaked beans and chicken broth, then stir in the seasonings: Cajun mix, thyme, paprika, bay leaf, and a pinch of salt and pepper. Bring it all to a boil.
04 -
Turn the heat way down, cover the pot, and let it all cook gently for 1.5 to 2 hours. Stir here and there, and if it starts looking dry, add extra broth or water.
05 -
Take out the bay leaf, give it a taste, and tweak the seasoning if it needs more flavor. The beans should be soft and creamy now.
06 -
Spoon the delicious beans over your rice, and sprinkle with finely chopped parsley or green onions for a pop of color.
# Additional Tips:
01 -
The flavors will get even tastier after sitting overnight, so leftovers are gold.
02 -
Pre-soaking the beans is super important. It helps them cook evenly.
03 -
For a nutrient boost, toss in some kale or spinach in the last few minutes of cooking.