Red Beans and Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups cooked white rice, set aside
02 -
1 pound dried red beans, soaked overnight in cold water
→ Holy Trinity and Aromatics
03 -
3 garlic cloves, minced
04 -
1 green bell pepper, chopped
05 -
2 celery sticks, finely chopped
06 -
1 medium onion, chopped small
→ Meat and Liquids
07 -
8 ounces of smoked sausage, cut into coins
08 -
1 tablespoon of olive oil
09 -
4 cups of chicken stock
→ Seasonings
10 -
1 teaspoon of smoky paprika
11 -
A dash of salt and black pepper to taste
12 -
2 teaspoons of Cajun spices
13 -
1 dried bay leaf
14 -
1 teaspoon of thyme (dried)
15 -
Chopped parsley or sliced green onion for topping
# Instructions:
01 -
Warm up the olive oil over medium heat in a big Dutch oven. Toss in the onions, celery, and bell peppers, letting them cook for 5-7 minutes until they soften up nicely.
02 -
Stir in the garlic and sausage slices, cooking them together for 2-3 minutes. The garlic should be fragrant, and the sausage should have golden edges.
03 -
Pour in the chicken broth, add the beans, and mix in the seasoning blend—paprika, Cajun spices, thyme, and the bay leaf. Bring it up to a gentle boil.
04 -
Lower the heat to a simmer, keeping the pot covered. Let it cook gently for 1.5-2 hours, stirring now and then. Add extra broth or water if it gets too thick—beans need to stay moist.
05 -
Remove the bay leaf, give the dish a quick taste test, and tweak the seasonings if you need to. Your beans should be soft and a bit creamy.
06 -
Scoop the beans onto a bed of rice and sprinkle some fresh parsley or green onion on top before serving.
# Notes:
01 -
Flavors get deeper and richer after sitting overnight in the fridge.
02 -
Soaking the beans overnight is crucial for even cooking and the right texture.
03 -
Throw in a handful of kale or spinach during the final few minutes for added nutrients.