Red Beans & Brown Rice
Creamy, spiced, stick-to-your-ribs — the pot that simmers itself.
What you'll need
- 1 lb dried red kidney beans, soaked overnight
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz smoked turkey sausage, sliced
- 2 bay leaves
- 1 teaspoon Cajun seasoning
- 6 cups water or low-sodium broth
- 3 cups cooked brown rice, to serve
Let's cook
- 1
Soften the onion, pepper, and celery — the Southern "holy trinity" — in a big pot for about 5 minutes, then add the garlic and sausage.
- 2
Drain the soaked beans and add them to the pot with the bay leaves, Cajun seasoning, and water. Bring to a boil, then drop it to a low simmer.
- 3
Let it bubble gently for about an hour, stirring now and then, until the beans are soft.
- 4
Here's the trick: mash a big spoonful of beans against the side of the pot and stir it back in. That's what turns the broth creamy without any cream.
- 5
Simmer 15 more minutes, fish out the bay leaves, and ladle it over warm brown rice.
Why this works
This is New Orleans Monday-supper tradition — beans left to simmer while the day goes by. Mashing some of the beans makes it luscious all on its own, and brown rice gives it a nutty, satisfying base.
If you liked this, try
Smoky Collard Greens with Turkey
Deep, smoky, slow-cooked greens with a little kick of vinegar.
Smothered Turkey Chops & Gravy
Fork-tender chops drowned in a rich onion gravy worth mopping up.
Slow-Cooker Pulled BBQ Chicken
Throw it in, walk away, come back to smoky pulled-chicken heaven.