Red Beans and Rice

Ingredients:

• For the Red Beans:

  • 1 lb dried red beans, soaked overnight or for at least 8 hours

  • 1/4 cup olive oil

  • 1 large yellow onion, finely chopped

  • 1 green bell pepper, finely chopped

  • 1 red bell pepper, finely chopped

  • 3 celery stalks, chopped

  • 6 cloves garlic, minced

  • 1 lb spicy Conecuh sausage, sliced into rounds

  • 2 bay leaves

  • 1 1/2 tsp Cajun seasoning

  • 1/2 tsp cayenne pepper (adjust to taste)

  • 1 tsp thyme, chopped (fresh)

  • 1 tablespoon fresh parsley, chopped

  • 1/2 tsp ground black pepper

  • Salt, to taste

  • 4 cups chicken water

  • 2 cups low sodium chicken broth

  • 2 tbsp fresh parsley, chopped (for garnish)

  • hot sauce (optional, for added heat)

• For the Rice:

  • 2 cups long grain white rice

  • 4 cups water or chicken broth

  • 1/2 tsp salt

  • 1 tbsp butter

Instructions:

1. Soak the Beans:

   • Rinse and soak the dried red beans in a large bowl of water overnight or for at least 8 hours. Drain and rinse before cooking.

2. Cook the Sausage and Vegetables:

   • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

   • Add the sliced Conecuh sausage and cook for about 4-5 minutes until browned and slightly crispy. Remove the sausage with a slotted spoon and set aside.

   • In the same pot, add the chopped onion, green bell pepper, red bell pepper, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Cook the Red Beans:

   • Add the soaked and drained red beans to the pot along with the bay leaf, Cajun seasoning, cayenne pepper, thyme, 1 Tablespoon of parsley, and black pepper.

   • Pour in the chicken broth and water, ensuring the beans are fully covered.

   • Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 1.5 to 2 hours, stirring occasionally. If the beans begin to dry out, add more broth or water as needed.

4. Prepare the Rice:

   • While the beans are simmering, rinse the rice under cold water until the water runs clear.

   • In a medium saucepan, combine the rice, water or broth, salt, and butter. Bring to a boil, then reduce the heat to low, cover, and cook for about 18-20 minutes until the rice is tender and fully cooked. Fluff with a fork and set aside.

5. Finish the Red Beans:

   • Once the beans are soft and creamy, remove the bay leaves, and using the back of a spoon or a potato masher, mash some of the beans against the side of the pot to create a thicker, creamier consistency.

   • Stir the cooked Conecuh sausage back into the pot and simmer for another 10-15 minutes to allow the flavors to meld together. Adjust seasoning with salt, pepper, and hot sauce to taste.

6. Serve:

   • To serve, scoop the fluffy rice into bowls and ladle the red beans and sausage over the top.

   • Garnish with fresh chopped parsley and an extra dash of hot sauce if desired.