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Cook's Country Red Beans And Rice Recipe

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Vegan and healthy RECIPE Red Beans and Rice Houston Food Bank
Vegan and healthy RECIPE Red Beans and Rice Houston Food Bank from www.houstonfoodbank.org

Description

This recipe for red beans and rice is a classic Creole dish that will transport you to the heart of New Orleans. It's a hearty and flavorful meal that is perfect for any occasion. The recipe is relatively easy to make and is perfect for those who are looking for a quick and delicious meal.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 pound dried red beans
  • 1 pound smoked sausage, sliced
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 4 cups cooked rice

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon
  • Stove

Method

  1. Sort and rinse the beans, then soak them overnight in enough water to cover them by at least 2 inches.
  2. Drain the beans and set them aside.
  3. In a Dutch oven or large pot, cook the sausage over medium heat until lightly browned, about 5 minutes.
  4. Add the onion, celery, and bell pepper to the pot and cook until the vegetables are tender, about 10 minutes.
  5. Add the garlic, thyme, oregano, smoked paprika, garlic powder, onion powder, and cayenne pepper to the pot and cook for 1 minute, stirring constantly.
  6. Add the drained beans, chicken broth, water, and bay leaves to the pot and bring to a boil.
  7. Reduce the heat to low and simmer, uncovered, for 1 hour and 30 minutes, or until the beans are tender and the liquid has thickened.
  8. Season the beans with salt and black pepper to taste.
  9. Remove the bay leaves from the pot and serve the beans over cooked rice.

Notes

  • If you don't have time to soak the beans overnight, you can use the quick-soak method. Bring the beans and enough water to cover them by 2 inches to a boil, then remove from the heat and let them soak for 1 hour. Drain the beans and proceed with the recipe.
  • For a smokier flavor, you can use Andouille sausage instead of smoked sausage.
  • If you prefer a spicier dish, you can increase the amount of cayenne pepper to your liking.

Nutrition Info

  • Calories: 431
  • Protein: 21g
  • Fat: 18g
  • Carbohydrates: 49g
  • Fiber: 14g
  • Sugar: 4g
  • Sodium: 993mg

Recipe Tips

  • Make sure to sort through the dried beans and remove any debris or stones.
  • When cooking the vegetables, make sure to stir them frequently to prevent them from burning.
  • If the liquid in the pot is too thick, you can add more water or chicken broth to thin it out.
  • Leftovers can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

This Cook's Country Red Beans and Rice recipe is perfect for those who love hearty and flavorful meals. The combination of red beans, smoked sausage, and Creole spices make for a delicious and satisfying dish that is sure to please. Whether you're cooking for a crowd or just for yourself, this recipe is a great option that is easy to make and packed with flavor.


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