Red Beans & Rice: The Roots | Behind the Recipe with Millie Peartree

sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage can be more budget-friendly.

white rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious and has a lower glycemic index.

Soak the red kidney beans for a minimum of 4 hours in water.

In a Dutch oven, heat some oil and add the sausage to brown it.

Remove the browned sausage and add chopped Vidalia onion, green bell pepper, and celery to the pot.

Sauté the vegetables until they are translucent, about 3 to 5 minutes.

Add cayenne pepper, Cajun seasoning, dried basil, and fresh cracked black pepper to the vegetables and toast the spices.

Add minced garlic and bay leaves, cooking until the garlic is fragrant, just a couple of seconds.

Return the browned sausage to the pot and add the soaked beans along with the soaking water.

Increase the heat to bring the mixture to a boil, then reduce to a simmer.

Let the beans cook for about 2 hours, stirring occasionally.

After 2 hours, mash a couple of beans to thicken the mixture, if desired.

Remove the bay leaves from the pot.

Finish the dish with chopped scallions and parsley, mixing well.

Taste the beans and adjust seasoning with salt if necessary.

Serve the beans over rice, adding hot sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary