Red Beans and Rice
Flavored with the cajun trinity and seasoned with some Tony's, smoked sausage and tasso, this classic, southern red beans and rice recipe is a long time favorite!
Ingredients
- 6-8 quarts water
- 1 lb dried red beans I use Camellia red beans
- 2 tbsp olive oil extra virgin
- 1 large white onion, finely chopped Makes a pretty good sized heaping cup
- 2 green bell peppers, finely chopped About a cup
- 3-4 celery stalks, finely chopped About a cup
- 1 bulb of garlic, minced yes, the whole thing
- 8 ounces smoked tasso, chopped into small cubes
- 2-3 lbs smoked sausage of your choice, sliced about ¾ inch thick I love the holmes brand
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp Tony Chachere's
- 1 tsp salt
- 2 Bay leaves
- Cooked rice
- fresh cracked pepper to taste
Instructions
- Put red beans and 6 quarts of water in a large pot over med-high heat.
- Heat olive oil over medium heat. Saute onions, bell pepper, celery, and garlic for 3-5 minutes, or until soft. Add to pot of beans and water. Bring to a slow boil.
- Add garlic powder, onion powder, Tony Chacheres, salt, bay leaves, and dried thyme.
- Chop/slice the tasso and sausage. Add to pot of beans. Continue to boil for a few minutes until all ingredients are mixed well.
- Reduce heat to low and simmer for 3-4 hours. Stir occasionally and taste periodically. Adjust spices and water as needed.
- The liquid in the pot will thicken on its own by the time it's ready. No need for flour thickener or smashing beans to thicken.
- Pour over cooked rice and enjoy!