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beans and rice with hot sauce seasoning
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Red Beans and Rice

The beans will need to be pre-soaked. To do this wash beans and place them in a pot with plenty of cold water. Let sit overnight at room temp. Before using, drain and rinse. 

Ingredients

Beans

  • 1 lb Light Red Kidney Beans
  • 1 Medium Yellow Onion (chopped fine)
  • 1 Green Bell Pepper (chopped fine)
  • 3 Stalks of Celery (chopped fine)
  • 1 tbsp Oil
  • 3 cloves Garlic minced
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 2 Bay Leaves
  • 1 teaspoon Black Pepper
  • 1 tablespoon Cajun Seasoning (Tony Chachere's)
  • 3 Chicken Bullion Cubes
  • Hot Sauce (as desired)

Rice

  • 2 cups White Rice
  • 3.5 cups Water
  • 1 teaspoon Salt

Instructions

Beans

  • The beans will need to be pre-soaked. To do this wash beans and place them in a pot with plenty of cold water. Let sit overnight at room temp. Before using, drain and rinse. 
    pre-soaking beans
  • In a large dutch oven or other heavy-bottomed pot, add in your oil, onion, bell pepper, and celery. Season the vegetables with salt, pepper, and half of the cajun seasoning. Cook until starting to brown and soft, about 5-8 minutes.
  • Add in your garlic and cook until fragrant, 30 seconds to 1 minute.
  • Add your soaked beans. Add water to cover the beans by about 2 inches.
    beans and veggies in dutch oven
  • Add in your oregano, thyme, bay leaves, the remainder of the Cajun seasoning, and the bouillon cubes. Stir. 
  • Bring to a soft boil, reduce, and simmer, covered, for 1.5 to 2.5 hours, or until the beans a soft.
  • Remove cover and remove 1 cup of the cooked beans, set aside. Continue to simmer uncovered to reduce water and beans start to thicken. Remove bay leaves and discard. 
  • Crushed removed beans with a potato masher and return to the pot, stir. 
  • Remove from heat and let sit until cooled and thickened. 

Rice

  • Bring 3.5 cups of water to a boil in a saucepan. Mix in 1 teaspoon of salt. 
  • Pour in rice, stir to loosen. Do not over-stir the rice. 
  • Cover with a tightly fitting lid, reduce the heat to it's lowest setting, and cook the rice, covered, for 18 minutes
  • Without removing the lid, remove from the heat and allow to sit for an additional 5 minutes. 
  • Remove lid and fluff the rice with a fork. 
  • Serve the beans over rice with hot sauce as desired. Some people also like to add a few dashes of cider vinegar on top.