Red Beans and Rice

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 1 20

Soaking time: 8

Total Time: 9 35

Servings:

Calories: 365.7kcal

Planning ahead because of soaking time.

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US Customary - Metric

Ingredients

½ lb. dry small red beans
Kosher salt
2 bay leaves
1 large yellow onion finely chopped, divided
2 Tbsp. canola oil divided
½ lb. smoked ham chopped
6 oz. andouille sausage sliced into 1/4" rounds
3 celery ribs chopped
1 green bell pepper seeds and ribs removed, finely chopped
3 garlic cloves chopped
1 Tbsp. finely chopped fresh thyme
1 cup low-sodium chicken broth
Finely chopped fresh parsley for serving
1 cup white rice, cooked (separately, per pkg directions) for serving

Instructions

Inspect the beans to remove any foreign materials or broken beans. Place beans in a large plastic container with a lid. Add 2 tablespoons. salt and 10 cups water, stirring to dissolve salt. Cover with lid and let beans soak at least 8 hours and up to overnight.
1/2 lb. dry small red beans, Kosher salt
Drain and rinse beans, then transfer to a 5- to 6-qt. pot. Cover with 2 qt. fresh water. Add the chicken broth, Add bay leaves and half of onion and bring to a boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally and mashing some beans against side of pot with a wooden spoon, until starting to thicken, about 1 hour.
2 bay leaves, ½ large yellow onion, 1 cup low-sodium chicken broth
When beans have about 15 minutes left in their cooking time, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add ham and sausage and cook, stirring occasionally, until starting to brown, 7 to 9 minutes. Using a slotted spoon, transfer ham to pot with beans.
1/2 lb. smoked ham, 6 oz. andouille sausage, 1 Tbsp. Canola oil
In same skillet over medium-high heat, heat remaining 1 tablespoon. oil. Cook sausage, stirring occasionally, until starting to brown, 7 to 9 minutes. Using slotted spoon, transfer sausage to pot with beans.
In same skillet over medium heat, combine celery, bell pepper, and remaining onion; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, 1 to 2 minutes more.
½ large yellow onion, 3 celery ribs, 1 green bell pepper, 3 garlic cloves, 1 Tbsp. finely chopped fresh thyme, Kosher salt
Stir in broth to deglaze pan, then add to pot with beans. Bring to a simmer and cook, stirring occasionally, until liquid is the texture and thickness of gravy, about 30 minutes. Discard bay leaves.
Divide rice and bean mixture among bowls. Top with parsley.
1 cup white rice, cooked (separately, per pkg directions) , Finely chopped fresh parsley

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