🍛 Red beans and rice (classic, flavourful and hearty).
This traditional Southern-style recipe is inspired by Louisiana cooking. It’s rich and filling, and perfect for family dinners.
🛒 Ingredients:
For the red beans:
2 cups of dried red kidney beans (or 3 cans, drained and rinsed)
1 tablespoon of olive oil
1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
3 cloves of garlic, minced
1 teaspoon of dried thyme
1 tsp paprika
½ teaspoon of cayenne pepper (optional, for heat).
1 tsp dried oregano
1 bay leaf
1 smoked sausage (such as andouille), sliced
6 cups of water or chicken broth
Salt and black pepper to taste.
For the rice:
2 cups of white long-grain rice
4 cups of water
½ teaspoon salt
👩🍳 Instructions:
1. Prepare the beans.
If using dried beans, soak them in water overnight.
Drain and rinse before cooking.
2. Cook the flavour base.
Heat the olive oil in a large pot over a medium heat.
Add the onion, bell pepper and celery (this combination is known as the ‘holy trinity’ in Louisiana cuisine).
Cook for 5–7 minutes until soft.
Add the garlic and cook for a further minute.
3. Add beans and seasoning.
Add the soaked beans, sausage, thyme, paprika, oregano, cayenne pepper and a bay leaf.
Pour in water or broth.
Bring to the boil, then reduce the heat to low.
Simmer for 1½–2 hours (until the beans are soft). Stir occasionally.
If using canned beans, simmer for only 30–40 minutes.
4. Thicken the beans
Mash some of the beans with the back of a spoon to make the mixture creamy.
Season with salt and pepper to taste.
Remove the bay leaf.
5. Cook the rice.
Rinse the rice under cold water.
Bring water and salt to the boil.
Add the rice, cover the pan and reduce the heat to low.
Cook for 15–18 minutes.
Fluff up with a fork.
🍽 To serve:
Spoon the hot rice into a bowl and top with the creamy red bean and sausage mixture.
Optional add-ons:
Chopped green onions
Fresh parsley
A squeeze of lemon
Hot sauce