Traditionally served on Mondays, red beans are slow-cooked in a large pot until thick and flavorful and served with a scoop of hot cooked rice.
Red Beans and Rice
Serves: 6-8 servings
- 1 pound dried small red kidney beans, sorted and rinsed
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced ½ inch thick
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 small jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 (32-ounce) carton low-sodium chicken broth
- 4 cups water
- 1 dried bay leaf
- 1 tablespoon Creole Seasoning (recipe follows), plus more for serving
- ½ cup sliced green onion
- 3 tablespoons apple cider vinegar
- Hot cooked rice and hot sauce, to serve
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground red pepper
- In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours or overnight. Drain well.
- In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 10 minutes. Remove sausage from pot using a slotted spoon, and let drain on paper towels.
- Add yellow onion, celery, bell pepper, jalapeño, and garlic to pot; cook, stirring frequently, until tender, about 5 minutes. Stir in beans, sausage, broth, 4 cups water, bay leaf, and Creole Seasoning; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until beans are tender and mixture begins to thicken, about 2 hours. Using the back of a spoon, gently mash some beans.
- In a small bowl, stir together green onion and vinegar. Let stand for 10 minutes. Discard bay leaf from beans. Serve beans with rice, green onion, hot sauce, and Creole seasoning as desired.
- In a small bowl, whisk together all ingredients. Store in an airtight container for up to 1 year.