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Traditional Louisiana Red Beans and Rice

@arecipe.bsky.social

A slow-cooked, rich Creole staple that coaxes unmatched savory depth out of a dry bag of kidney beans and the traditional aromatic 'Holy Trinity'.

Cook 05:00
Yield 6 servings

Ingredients

  • 1 lb Dry red kidney beans, soaked in water overnight and drained
  • 1 large Yellow onion, chopped
  • 1 large Green bell pepper , chopped
  • 3 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 6 cups Water , vegetable stock, or chicken stock
  • 1 whole Dried bay leaf
  • 1 tbsp Creole or Cajun seasoning blend
  • 2 tbsp Vegetable oil
  • 4 cups Cooked long-grain white rice, for serving

Instructions

  1. 1
    Heat vegetable oil in a large, heavy pot or Dutch oven over medium heat.
  2. 2
    Sauté the chopped onion, bell pepper , and celery (the Creole Holy Trinity) for about 7 minutes until soft.
  3. 3
    Add the minced garlic and cook for 1 additional minute.
  4. 4
    Add the soaked and drained kidney beans to the pot, followed by the water or stock, bay leaf, and Creole seasoning.
  5. 5
    Stir well and bring the liquid to a rolling boil.
  6. 6
    Reduce heat to low, place the lid on tilted slightly to let a little steam escape, and simmer gently for 1.5 to 2 hours until the beans are totally soft and the liquid turns creamy.
  7. 7
    Use the back of a heavy wooden spoon to mash a couple of scoops of beans against the side of the pot to thicken the gravy.
  8. 8
    Serve hot over scoops of cooked white rice.
Category
Dinner

Recipe Attribution

gimmesomeoven.com
gimmesomeoven.com/red-beans-and-rice-recipe/