Oh, this is comfort food at its best! So filling, and so nutritious, too.
Did you know that combining beans and rice makes a complete protein?
This is another one of those simple and versatile recipes that you’ll probably make different every time. And you can make this soupier or thicker, depending on how you like it.
White rice is pictured here, and is what is commonly used, but brown rice is the healthier option.
Red Beans and Rice
- 1 pound red kidney beans
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 1 bell pepper, chopped
- 1 head garlic, finely chopped
- 2 or 3 stalks celery, chopped
- 2 bay leaves
- 1 teaspoon thyme
- 1 Tablespoon dried parsley
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon cayenne pepper (optional)
- about 6 cups water
- up to one pound sliced sausage (andouille)
- 2 cups cooked rice
- Pre-soak beans, drain, and rinse. (To quickly pre-soak, bring beans to a rolling boil for 2 minutes, then let sit for two hours.)
- Return to large pot and cover with water.
- Bring beans to a boil over medium heat.
- In saute pan, place olive oil, onion, pepper, garlic, and celery. Add in sliced sausage and cook til sausage is browned.
- Place sausage and vegetables into pot with beans.
- Add in spices and stir.
- Simmer beans for two to three hours. Remove bay leaves when done.
- In separate pot, prepare your favorite rice just before beans are done.
- In a bowl, spoon beans over rice, and serve with your favorite cornbread.