Red beans and rice is a Monday night tradition in New Orleans, and it's hard to think of a dish that's more satisfying. Food writer and photographer Pableaux Johnson has been cooking this recipe for years and serves it with rice and a skillet full of cornbread.
Level
Intermediate
Prep Time
15 minutes
Cook Time
1.5-2 hours
Serves
8-10
Cook it With Our
Directions
- Heat oil in a 5 Quart Cast Iron Dutch Oven.
- Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels.
- Add onions and season with lots of Tony Chachere's Creole Seasoning, salt, and pepper. Cook onions over medium heat, stirring frequently, until well browned.
- Add garlic and cook 5-10 minutes; add celery and bell pepper and cook until translucent.
- Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
- Bring mixture to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1-1½ hours.
- When beans are tender, mash some with a potato masher until the mixture looks creamy. Stir in the chopped green onions and almost all of the parsley, reserving some parsley for diners to add at the table. Season well with hot sauce.
- Serve hot with cooked white rice, the extra parsley, and more hot sauce.
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