When was the last time you had a beautiful dish of red beans and rice creole style? That old familiar will remind you of the french quarter… I wish I was in New Orleans for Mardi Gras this year, but since I’m not, this Louisiana staple will help me make believe I am. Enjoy!
Ingredients for Red Beans and Rice:
- 1 – pound dried red beans ( cleaned and rinsed)
- 2 – tablespoons bacon grease or olive oil
- 1 – small onion (diced)
- 1 – small yellow bell pepper (diced)
- 2 – carrots (peeled and diced)
- 3 – stalks celery (diced)
- 5 – garlic cloves (smashed)
- 2 – hot louisiana sausage links (cut into 1/2 inch rounds)
- 1/3 – teaspoon cayenne pepper
- 8 – cups chicken broth
- 2 – bay leaves
- cooked white rice
- Clean and sort beans, then place in a big pot filled with 8 cups of water. Let soak over night.
- Drain water from soaked beans and set to the side.
- In a large dutch oven or pot with a lid over a medium high flame add in bacon grease or olive oil and allow to get hot.
- Add in onion, bell pepper, carrots, and celery. Saute for 5 minutes.
- Add in smashed garlic and sausage and continue to saute for another 3 to 4 minutes.
- Sprinkle with cayenne pepper, then add in chicken broth and bring to a boil.
- Add in bay leaves and drained red beans. Bring broth to a boil again.
- Lower flame to simmer, add the lid to the pot and allow beans to simmer for 2 hours.
- With a potato masher smash half of the amount of beans and continue to let beans simmer for an additional 25 minutes.
- Serve in a bowl with steamed white rice.