Southern Red Beans Dish (Print Version)

# Ingredients:

→ Base Components

01 - Two cups of cooked white rice, set aside
02 - One pound of dried red beans, soaked in water overnight

→ Veggies and Aromas

03 - One green bell pepper, chopped small
04 - Three garlic cloves, finely chopped
05 - A medium onion, diced up
06 - A couple of celery stalks, chopped up finely

→ Meats and Liquids

07 - Four cups of chicken stock
08 - Eight ounces of smoked sausage, cut into thick slices
09 - One tablespoon of olive oil for cooking

→ Spices and Extras

10 - A teaspoon of dried thyme
11 - A small bay leaf
12 - A teaspoon of smoked paprika
13 - Salt and pepper - add as needed
14 - A couple teaspoons of Cajun spice mix
15 - A handful of green onions or chopped parsley for topping

# Instructions:

01 - Warm some olive oil in a large, heavy pot over medium heat. Toss in the diced onion, celery, and bell peppers. Stir often, cooking until they’re soft and fragrant – about 5 to 7 minutes.
02 - Scoot the veggies to the side and add your sausage rounds and chopped garlic. Let the sausage brown up slightly and the garlic release its amazing smell, about 2 or 3 minutes.
03 - Pour in the soaked beans and chicken broth. Mix in the seasonings: Cajun spice, thyme, paprika, salt, pepper, and the bay leaf. Crank up the heat until it comes to a boil.
04 - Lower the heat to a gentle simmer and cover. Cook for about 1.5 to 2 hours, stirring every so often. If it starts to dry out, pour in a bit more broth or water to keep the beans from drying out.
05 - When your beans are soft and creamy, pull out the bay leaf and give it a taste. Adjust the spices if needed, adding a little more seasoning as you prefer.
06 - Spoon the cooked beans over your warm, fluffy rice. Garnish with chopped green onions or fresh parsley on top for a pop of color and flavor.

# Notes:

01 - Flavors deepen overnight, so leftovers taste even better.
02 - Soaking the beans first is a must! They’ll cook faster and be perfectly tender.
03 - For extra nutrients, add a handful of spinach or kale near the end of cooking.

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