Louisiana red beans
Dry red beans
2 cup(s), rinsed (14 oz)
1 cup(s), chopped, white, chopped
1 cup(s), chopped
Uncooked bell pepper(s)
1 cup(s), green, chopped
2 clove(s), finely chopped
1 Tbsp, coarsely ground
Vegetable bouillon cube
2 Tbsp, or scallions, finely chopped, for garnish
- In large heavy pot, place dried beans and add enough water to cover by 3 to 4 inches. Let beans soak for 8 hours or overnight. Drain beans and rinse.
- Melt butter in same pot over medium heat. Add onion, celery, bell pepper, and large pinch of salt and cook, stirring often and reducing heat if vegetables brown too quickly, until softened, about 10 minutes. Add garlic, paprika, sage, and thyme and stir until aromatic, about 30 seconds. Add beans, black pepper, and remaining 1 tbsp salt and cover with 5 cups water. Add bouillon cubes and bay leaves and bring to boil. Reduce heat to low simmer.
- Cover pot with lid and cook, stirring occasionally, until beans are plump and tender and liquid has thickened and reduced by about half, 11⁄2 to 2 hours. Garnish with parsley or scallions.
- Serving size: 1 cup