Red Beans & Rice

By MichelleF

I didn't use the bell pepper. I used 4 cups chicken stock & 3 cups water.

Ingredients

• 1 lb dried red beans
• 2 TB olive oil
• 2 TB butter
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 1 bell pepper, chopped, optional
• 2 TB (2-3 large cloves) chopped garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp or more cayenne pepper
• 3 bay leaves
• 2-3 TB chopped parsley
• 2 tsp fresh thyme or 1/4 tsp dried thyme
• 1 lb smoked sausage, halved & sliced
• 7 cups chicken stock or water
• 1/2 tsp or more Tony Chachere's
• White rice, cooked

Details

Servings 6

Preparation

Step 1

Soak beans in 8 cups water in a large pot for 8 hours or overnight. Drains & set aside.

In the same large pot used to soak the beans, heat olive oil & butter over medium heat. Add vegetables & sauté until soft. Add spices, herbs, & sausage, cooking for a few minutes. Add beans & chicken stock or water or a combination of both. Bring to a boil then reduce heat to medium low & simmer for 2 hours. If the beans become too thick & dry, add ¼ cup chicken stock or water at a time. After about 1 ½ hours, use the back of a heavy spoon or spatula to mash some of the beans against the side & bottom of the pot. Continue to cook until the beans are tender & creamy, about 15-30 minutes. Remove bay leaves. Serve over rice with cornbread.