Description
This Southern Red Beans & Rice recipe is a mixture of the two versions of red beans recipes I grew up enjoying!
Ingredients
Units
Scale
- 32 oz. Small Red Beans
- 5 cups Chicken Broth
- 3/4 cup Chopped Yellow Onion
- 3/4 cup Chopped Celery
- 3/4 cup Chopped Green Pepper
- 3/4 cup Chopped Green Onion
- 2 tbsp. Parsley
- 26 oz. Beef Sausage
- 27 oz. Reduced Fat Coconut Milk
- 3 tsp. Minced Garlic
- 2 Whole Bay Leaves
- 1 tbsp. Ground All Spice
- 1 tbsp. Ground Thyme
- 1 tbsp. White Pepper
- 2 tbsp. Paprika
- 1/2 tbsp. Ground Cumin
- 1 tsp Sea Salt
- 1/4 tsp. Red Pepper
- 3 tbsp. Butter
Instructions
- Begin by soaking the red beans in a large bowl of water for 8 hours then remove from water.
- In a large cooking pot, heat to medium and add butter. Add minced garlic, chopped yellow onion, celery, green pepper, parsley, and green onion to pot and cook for 7 minutes. Add paprika, ground allspice, ground cumin, ground thyme, and bay leaves then cook for an additional 3 minutes.
- Slice the beef sausage then set to the side.
- Add red beans, chicken broth and coconut milk then bring to a boil. Once it begins to boil, reduce heat to medium and cook covered for 30 minutes. Add beef sausage, red pepper, white pepper, and sea salt then stir and cook for 30 minutes to 1 hour 30 more minutes.
- Cook rice according to cooking instructions and set to the side. Once the red beans are done cooking allow them to cool then serve with rice.
Notes
Soaking the red beans prior to cooking significantly reduces the cook time.
- Prep Time: 8 hours
- Cook Time: 2 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Calories: 569
- Fat: 18.7g