Red Beans and Rice

Traditional Red Beans and Rice are made with tasso, ham, and/or sausage. Aiming for a more heart-healthy dish, I don’t include those in my red beans. Between the seasonings and the chicken stock, I have noticed no dilution of the flavor. Also, with the possible exception of the parsley, the rest of the ingredients are usually on hand as staples in my kitchen. With minimal preparation time, these are perfect for a busy day at home.

1 pound dried Red Kidney Beans, rinsed and sorted over

     

3 Tbsp Olive Oil

1-1/2 C Chopped Onions

3/4 C Chopped Celery

2 tsp Salt

1/2 tsp Ground Black Pepper

2 Bay Leaves

2 Tbsp Chopped Fresh Parsley

1 Tbsp Dried Thyme

3 Tbsp Chopped Garlic

10 cups Chicken Stock or Broth

2 cups Cooked Brown or White Rice

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for at least 8 hours. (If you’re feeling spontaneous and didn’t soak the beans overnight, simply add 2” more water, put them on the stove and bring them to a boil, lower the heat to simmer for 10 minutes. Remove them from the heat, cover with a lid, and allow them for sit for 1 hour.) Drain and set aside.

In a large pot, heat the olive oil over medium-high heat. Add the onions and celery to the pot. Season with salt and pepper, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, and cook, stirring, about 4 minutes. Add the garlic and cook for 1 minute.

Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and start to thicken, about two hours. Should the beans become too thick and dry, add more stock, about ¼ cup at a time.

Remove from heat and with the back of a heavy spoon, mash about ¼ of the beans against the side of the pot (or use an immersion blender- so much quicker!). Continue to cook until the beans are tender and creamy, 15-20 minutes.

Remove the bay leaves and serve over rice. Enjoy!