I love making dishes that can go low and slow. Putting on a nice pot of beans that cook several hours always makes me so happy. These red beans are no exception. They are creamy and delicious!
How To Make Red Beans & Rice
Course: Main, DinnerCuisine: American, SouthernDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
4
hoursIngredients
1 pound red kidney beans
1 onion, chopped
1 bell pepper chopped
2 stalks of celery, chopped
4 cloves of garlic, minced
1 lb. smoked sausage
5 slices smoked bacon
2 bay leaves
½ tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp white pepper
1/4 tsp cayenne
1 tsp fresh thyme
1 tsp fresh oregano
2 tbsps olive oil
6 cups vegetable stock or water
chopped green onion, garnish
Salt and pepper to taste
2 cups cooked white rice
Directions
- Sort and pick through the beans, then wash the beans well to remove all debris. Place The beans in a large bowl, cover with water and refrigerate for 24 hours.
- Heat 1 tbsp of the oil in a large pot. Add the bacon and sausage and cook for 5 minutes.
- Add the onions, celery and bell pepper to the pot, season with salt and pepper and sauté for 2 minutes.
- Add the garlic and all of the spices and cook until you can smell the garlic.
- Add the beans, stock and all of the herbs. Bring to boil, then reduce and simmer for 4 – 5 hours.
- Once beans are almost done, begin to mash some of the beans with the back of a spoon.
- Prepare the rice accordingly
- Serve the beans over the rice and garnish with the chopped green onion.
Recipe Video
Notes
- Check on your beans periodically to see if additional liquid is required. Start with about 1/2 cup at a time.
