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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

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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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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.