Red Beans and Rice

 Ingredients:

For the Red Beans:

  • 1 pound dried red kidney beans
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 pound smoked sausage (such as andouille or kielbasa), sliced into rounds
  • 1 ham hock or 1/2 pound smoked ham, chopped (optional)
  • 8 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste

For the Rice:

  • 2 cups long-grain white rice
  • 4 cups water
  • Salt, to taste

Instructions:

For the Red Beans:

  1. Soak the Beans:

    • Rinse the dried red beans thoroughly and place them in a large bowl.
    • Cover the beans with water and let them soak overnight. Alternatively, use a "quick soak" method by boiling the beans for 2-3 minutes, then removing them from heat and letting them sit, covered, for 1 hour.

  2. Sauté the Vegetables:

    • In a large pot or Dutch oven, heat a bit of oil over medium heat.
    • Add the chopped onion, green bell pepper, and celery. Sauté for about 5-7 minutes until they become soft and translucent.

  3. Add the Sausage and Ham:

    • Add the sliced smoked sausage and chopped ham (if using) to the pot.
    • Cook for another 5-7 minutes, allowing the sausage to brown slightly.

  4. Simmer the Beans:

    • Drain the soaked beans and add them to the pot with the sautéed vegetables and meats.
    • Pour in 8 cups of water, add the bay leaves, dried thyme, dried oregano, cayenne pepper, and season with salt and black pepper.
    • Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours or until the beans are tender and the flavors have melded together.
    • If the liquid level gets too low during cooking, add more water as needed.

For the Rice:

  1. Cook the Rice:

    • While the beans are simmering, rinse the rice under cold water until the water runs clear.
    • In a separate pot, bring 4 cups of water to a boil.
    • Add the rinsed rice and a pinch of salt to the boiling water.
    • Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
    • Remove from heat and let the rice sit, covered, for an additional 5 minutes. Then fluff it with a fork.

  2. Serve:

    • To serve, ladle the red beans over a generous portion of cooked white rice.
    • You can garnish the dish with chopped green onions or fresh parsley, if desired.
    • Enjoy your homemade red beans and rice, a flavorful and comforting meal with a touch of New Orleans flair!

This dish is not only delicious but also economical and perfect for feeding a crowd. It's a staple of Creole cuisine and a classic comfort food that's sure to satisfy.

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