New Orleans Red Beans and Rice
|1 lb dry red beans|
|2 quarts water|
|1 and 1/2 cups chopped onion|
|1 cup chopped celery|
|4 bay leaves|
|1 cup chopped green pepper|
|3 tbs chopped garlic|
|2-3 tsp dried thyme|
|kosher salt and black pepper to taste|
|Cooked rice for serving|
|chopped scallions for garnish|
This is an authentic version of red beans and rice, that is flavored with onions, celery, parsley, green pepper garlic and thyme.
- Pick through the beans to remove any bad beans or small stones, then rinse well.
- In a large pot, combine the beans water, onion, celery and bay leaves.
- Bring to a boil, then reduce heat.
- Cover and cook over low heat for about 1 and 1/2 hours or until the beans are tender. Add additional water if necessary.
- Once beans are tender, using a wooden spoon, stir and mash the beans against the side of the pan.
- Add the green pepper, garlic, parsley, thyme, salt and pepper, then cook for another 30 minutes over very low heat until creamy.
- Remove bay leaves and serve over hot rice.