Ingredients:

  • 1 pound (450 g) dried Blue Runner red beans, sorted and rinsed
  • 4 cups (950 mL) water or low-sodium chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 smoked sausage link (about 8 oz / 225 g), sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 2 cups (400 g) long-grain white rice
  • 4 cups (950 mL) water
  • 1 tablespoon unsalted butter (optional)

Instructions:

  1. Rinse the beans and soak them in water for at least 4 hours or overnight.
  2. In a large pot, heat a splash of oil over medium heat. Add diced onions, bell pepper, and celery; cook until softened. Stir in garlic and cook for an additional minute.
  3. Add the sliced sausage to the pot and cook until browned. Drain the soaked beans and add them along with thyme, bay leaf, and cayenne.
  4. Pour in water or broth, bring to a boil. Reduce heat, cover, and simmer for about 1 hour, stirring occasionally.
  5. Taste and adjust seasoning with salt and black pepper. Discard the bay leaf.
  6. Meanwhile, bring 4 cups of water to a boil in a separate pot. Add rice and butter (if using), reduce heat, cover, and cook until fluffy (15-20 minutes).
  7. Serve the beans over the cooked rice.