vault backup: 2026-03-08 20:20:01

red-beans-and-rice.md

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+---
+id:
+aliases: []
+title: Red Beans and Rice
+tags:
+  - type/recipe
+---
+# Red Beans and Rice
+
+## Ingredients
+
+* **1 lb** dry red beans, soaked overnight, drained, and rinsed
+* **2 tbsp.** cooking oil
+* **12--16** oz Andouille sausage, sliced into rounds
+* **1** yellow onion, diced
+* **1** green bell pepper, diced
+* **3 ribs** celery, diced
+* **4 cloves** garlic, minced
+* **6 cups** water
+* **1⁄4 cup** chopped parsley
+* **1 tbsp.** salt
+
+### Spices
+
+* **2 tsp.** smoked paprika
+* **1 tsp.** dried oregano
+* **1 tsp.** dried thyme
+* **1⁄2 tsp.** garlic powder
+* **1⁄2 tsp.** onion powder
+* **1⁄4 tsp.** cayenne pepper
+* **1⁄4 tsp.** freshly cracked black pepper
+* **2** bay leaves
+
+## Instructions
+
+1. Heat the **oil** in a large pot over medium heat.
+   Add the **sausage** and cook until browned.
+   Remove the sausage to a bowl and refrigerate.
+
+2. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
+   Sauté over medium heat until the onions are soft.
+
+3. Add the **spices**. Stir and continue to sauté for another minute.
+
+4. Add the **beans** and **water**. Cover and bring to a boil.
+
+5. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
+
+6. Smash the beans against the side of the pot with the back of a spoon.
+   Continue smashing the beans while simmering uncovered for 30 minutes.
+
+7. Once the red beans have thickened,
+   add the sausage back to the pot along with the **parsley**.
+   Stir to combine.
+
+8. Serve hot with rice.
+
+## Notes
+
+* Makes 9 cups.
+
+* Because the rice is cooked separately,
+  and (assuming leftovers) in multiple batches,
+  I've omitted it from this recipe.
+  I like 1⁄2 cup (dry) per serving.