Southern Red Beans and Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound dried red beans, soaked overnight in cool water
02 -
2 cups white rice, cooked separately
→ Holy Trinity and Aromatics
03 -
1 medium onion, finely diced
04 -
1 green bell pepper, diced
05 -
2 celery stalks, finely diced
06 -
3 cloves fresh garlic, minced
→ Meat and Liquids
07 -
8 ounces smoked sausage, sliced into rounds
08 -
4 cups chicken broth
09 -
1 tablespoon olive oil
→ Seasonings
10 -
2 teaspoons Cajun seasoning
11 -
1 teaspoon dried thyme
12 -
1 teaspoon smoked paprika
13 -
1 bay leaf
14 -
Salt and freshly ground black pepper to taste
15 -
Fresh parsley or green onions for garnish
# Instructions:
01 -
Heat your olive oil in a large Dutch oven over medium heat, then add your holy trinity - those diced onions, bell peppers, and celery. Let them sweat it out for 5-7 minutes until they're nice and soft.
02 -
Toss in your minced garlic and sliced sausage, letting them cook together until that garlic becomes fragrant and your sausage gets a nice brown edge, about 2-3 minutes.
03 -
Add your soaked beans, chicken broth, and all those wonderful seasonings - the Cajun spice, thyme, smoked paprika, bay leaf, salt, and pepper. Bring everything up to a bubble.
04 -
Drop the heat to low, cover your pot, and let everything simmer together for 1.5 to 2 hours. Give it a stir now and then, adding more liquid if needed - those beans should always be swimming.
05 -
Fish out that bay leaf, give it a taste, and adjust your seasonings. Your beans should be tender and creamy.
06 -
Ladle those beautiful beans over fluffy white rice, and finish with a sprinkle of fresh parsley or green onions.
# Notes:
01 -
This classic gets even better the next day as the flavors continue to develop.
02 -
Don't skip soaking the beans overnight - it's key for perfect texture and even cooking.
03 -
Try adding some greens like spinach or kale in the last few minutes of cooking for extra nutrition.