Poppy William’s Red Beans & Rice Recipe

Directions

1. 1

   Prepare the Beans

   Rinse the dried red beans under cold water, then soak them in a large pot of water for at least 6 hours or overnight. Drain and set aside.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Add Garlic and Spices

   Stir in the minced garlic, thyme, cumin, paprika, black pepper, and salt. Cook for another 1-2 minutes until fragrant.

4. 4

   Cook the Beans

   Add the soaked and drained red beans, vegetable broth, bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender.

5. 5

   Prepare the Rice

   While the beans are cooking, rinse the Carolina Gold rice under cold water. In a separate pot, bring 2 cups of water to a boil, add the rice, a pinch of salt, and reduce heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and water is absorbed.

6. 6

   Serve

   Once the beans are creamy and tender, remove the bay leaves. Serve the red beans over a bed of Carolina Gold rice, garnished with chopped green onions.