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Red Beans & Rice Recipe

Inspired by Jan's Beach House Grill

Time2h 30m

Serves4

Served as part of the daily meat & three option on Monday.

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Ingredients

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Main Ingredients

1 cups Red beans

1 cups Long-grain white rice

4 cups Water

1 medium Onion, chopped

1 medium Green bell pepper, chopped

1 stalk Celery, chopped

3 cloves Garlic, minced

2 tbs olive oil

2 leaves Bay leaves

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Cayenne pepper

1 cups Smoked sausage, sliced

1 tsp Thyme, dried

1 bunch Green onions, chopped

Method

Cooking Instructions

1

Prepare the Beans

In a large pot, soak the red beans overnight in water. Drain and rinse before cooking.

2

Cook the Vegetables

Heat olive oil in the pot over medium heat. Add chopped onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.

3

Add Garlic and Spices

Stir in minced garlic, bay leaves, salt, black pepper, cayenne pepper, and thyme. Cook for another minute until fragrant.

4

Combine Beans and Water

Add the soaked red beans and 4 cups of water to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours or until beans are tender.

5

Add Sausage

After the beans are tender, stir in the sliced smoked sausage. Cook for an additional 15-20 minutes.

6

Cook the Rice

In a separate pot, bring 2 cups of water to a boil. Add the long-grain white rice and a pinch of salt. Cover and reduce heat to low, cooking for about 18-20 minutes until the rice is fluffy.

7

Serve

Serve the red beans over a bed of rice and garnish with chopped green onions.