BY Brimly.October 28, 2022Red Beans and Rice
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Photo By Editors @ the Brimly Test Kitchen
MED-Spice Level 80 minutesGluten-freeMain Course Hey there, food lovers! Are you ready for a taste of the Big Easy? Today, I'm sharing one of my all-time favorite recipes – Red Beans and Rice. This classic Creole dish is a staple in New Orleans cuisine and has been around for generations. Whether you're a seasoned chef or a beginner in the kitchen, this recipe will impress your taste buds and give you a taste of the rich history and culture of the bayou. I must admit that making Red Beans and Rice is not for the faint of heart. It takes time, patience, and a little bit of love to get it just right. But trust me; the effort is more than worth it. Every bite is bursting with flavor and soul, and it's the kind of dish that warms you up from the inside out. Plus, it's a great way to bring people together – in New Orleans, Red Beans, and Rice is often served at community gatherings, potlucks, and neighborhood parties. Finally, it's a dish meant to be shared, enjoyed, and savored, and I can't wait to share this recipe with you. So, let's get cooking and taste the magic of New Orleans!
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Essentials you’ll need:
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LISTENIngredients
1lb. dried red beans
1lb. smoked sausage, sliced or ground
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
3 garlic cloves, minced
2 bay leaves
1 tsp. dried thyme
1 tsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. kosher salt
½ tsp. black pepper
6 cups chicken broth
4 cups white rice, cooked
Recipe Steps
Step 1
Rinse the dried red beans in cold water and soak them overnight in a large water bowl. Drain and rinse the beans before cooking.
Step 2
Heat a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Step 3
Add the chopped onion, green bell pepper, and celery to the same pot and cook until the vegetables are soft and translucent, about 5-7 minutes.
Step 4
Add the minced garlic, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Stir well and cook for another minute.
Step 5
Add the drained red beans to the pot and stir to combine with the vegetables and spices. Pour in the chicken broth and bring the mixture to a boil.
Step 6
Reduce the heat to low, cover the pot with a lid, and simmer for about 1 hour or until the beans are tender and have thickened to your desired consistency. Stir occasionally and add more chicken broth if necessary.
Step 7
Prepare the white rice according to package instructions while the beans are cooking.
Step 8
Remove the bay leaves and stir in the cooked sausage once the beans are done. Taste and adjust the seasoning as needed.
Step 9
Serve the red beans over a bed of cooked white rice. Garnish with chopped fresh parsley or green onions, if desired. Enjoy!
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