Pappadeaux Red Beans and Rice Recipe
I’m so excited to share this Pappadeaux Red Beans and Rice recipe with you all!This dish is one of my favorites because it’s so hearty and full of flavor.One thing you gotta do is use smoked sausage—it adds an amazing depth.I love how the beans get creamy after simmering for a while.Don’t rush the cooking time; let the beans cook low and slow, people.Feel free to add some hot sauce if you like a bit of heat.
Ingredients
- 1 lb Red beans dried
- 2 tbsp Olive oil
- 1 Onion chopped
- 1 Bell pepper chopped
- 2 Celery stalks chopped
- 3 cloves Garlic minced
- 1 lb Sausage sliced
- 2 Bay leaves
- 1 tsp Basil dried
- 1 tsp Sage dried
- Salt and pepper to taste
Instructions
- Rinse the beans thoroughly and soak them in a large pot of water overnight.
- This helps soften the beans for easier cooking.
- Drain the water from the soaked beans and transfer them to a large pot.
- Add fresh water until the beans are well-covered.
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion, bell pepper, celery, and garlic.
- Cook for 3 to 4 minutes until the vegetables are tender.
- Transfer the sautéed vegetables to the pot with the beans.
- Add the sliced sausage, bay leaves, basil, and sage to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer.
- Cook for 1 to 1½ hours, stirring occasionally, until the beans are tender.
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