Red Beans and RiceCourse: MainCuisine: SouthernDifficulty: Easy
1 – 16 oz bag of red beans
6 cups water
2 tablespoons olive oil
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 cup fresh parsley, chopped
20 whole black peppers
3 bay leaves
1 tablespoon of Cajun seasoning
1 teaspoons dried thyme
1/4 teaspoon dried sage
1 pound smoked pork or beef sausage or andouille sausage
1 cup long grain white rice
2 cups water
1/2 teaspoon salt
- Rinse the beans and soak overnight. I know some people do the rapid soak for one hour, but I prefer to soak the beans overnight. Drain and rinse the beans next day and set aside.
- In a large pot, heat the olive ail and add the chopped vegetables and cook until they are translucent.
- Add the beans and water. Season with bay leaves, peppercorns, thyme, and sage and bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir occasionally to prevent from burning.
- When beans are almost done, add the sausage and cook until they are done.
- Season with Cajun seasoning to taste. (I hope to have a recipe for onion and garlic free Cajun seasoning soon).
- To prepare the rice, place the water, salt and rice in a small saucepan or a rice cooker. Bring to boil, cover and cook on low until done. Serve with beans over rice.