Red Beans and Rice

These Red Beans and Rice are the epitome of Southern comfort. Slow-cooked beans infused with spicy sausage, aromatic spices, and a melody of veggies, all served atop perfectly fluffy white rice. Every bite is a heartfelt embrace of tradition and flavor.

📝 Ingredients

• 1 pound dried red beans (soaked overnight, drained and rinsed)
• 1/2 pound smoked sausage (sliced)
• 1 large onion (chopped)
• 1 medium green bell pepper (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 quarts water
• 4 cups cooked long-grain white rice ((about 1 1/3 uncooked))
• green onions (chopped, for serving)

👨‍🍳 Instructions

1. 1In a large pot over medium heat, cook the sausage until browned and remove it from the pot, leaving the fat behind.
2. 2Add the onion, bell pepper, celery, and garlic to the pot and cook until vegetables are softened, about 5 minutes.
3. 3Return the sausage to the pot along with the beans, salt, black pepper, paprika, cayenne, bay leaves, and thyme. Stir everything together until well combined.
4. 4Add the water to the pot and bring the mixture to a boil.
5. 5Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally, until the beans are tender.
6. 6To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot.
7. 7Serve the beans over cooked rice, garnished with chopped green onions.