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Southern cuisine is renowned for its rich flavors, comforting dishes, and deep-rooted cultural significance. It tells the story of a region shaped by diverse influences, including African, European, and Native American culinary traditions. Among the many beloved dishes of the South, red beans and rice stand out as a quintessential meal that embodies the heartiness and warmth of Southern hospitality.

The Best Southern Red Beans and Rice Recipe

Discover the heart of Southern cooking with the best Southern red beans and rice recipe! This iconic dish combines rich flavors, affordable ingredients, and a deep cultural history, making it a comforting choice for gatherings and family meals. With savory smoked sausage, a medley of spices, and creamy beans, you'll create a dish that captures the essence of hospitality. Perfect for using leftovers or enjoying on a cozy night in! #RedBeansAndRice #SouthernCooking #ComfortFood #CajunCuisine #RecipeOfTheDay
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Ingredients
  

1 pound dried red beans (preferably small red beans)

1 tablespoon olive oil

1 large onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

1 smoked sausage or andouille sausage, sliced

1 smoked ham hock or diced ham

1 teaspoon dried thyme

1 tablespoon Cajun seasoning

1 bay leaf

4 cups chicken broth

1 cup water (if needed)

Salt and black pepper to taste

3 cups cooked white rice

Chopped green onions for garnish

Hot sauce, for serving

Instructions
 

Prepare the Beans: Rinse the dried red beans under cold water and soak them overnight in a large bowl with enough water to cover them or use the quick soak method by boiling them for 5 minutes then letting them sit for 1 hour.

    Cook the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

      Add Sausage and Ham: Stir in the sliced sausage and ham hock (or diced ham) into the pot, cooking for another 3-4 minutes until lightly browned.

        Season: Add the dried thyme, Cajun seasoning, bay leaf, and a pinch of salt and black pepper. Stir well to combine.

          Add Beans and Liquid: Drain the soaked beans and add them to the pot along with the chicken broth. Bring the mixture to a boil.

            Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally, and feel free to add a cup of water if the mixture becomes too thick.

              Final Touches: Once the beans are soft, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a creamier texture, mash some of the beans against the side of the pot with a fork or potato masher to thicken the sauce.

                Serve it Up: Remove the bay leaf and ham hock (if used). Serve the red beans hot over a bed of cooked white rice. Garnish with chopped green onions and serve with your favorite hot sauce on the side.

                  Prep Time: 10 minutes | Total Time: 2 hours and 25 minutes | Servings: 6-8