Red beans and rice is possibly the most New Orleans of New Orleans cooking. My red beans and rice recipe is good for vegetarians, because it gets its smoky flavoring from smoked paprika rather than ham hocks.
|Kidney beans||1/2 Pound , soaked overnight in 6 cups water|
|Onion||1 , diced|
|Celery stalks||3 , diced|
|Garlic||4 Clove (20 gm) , minced|
|Bell pepper||1 , diced|
|Dried thyme||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Smoked paprika||2 Teaspoon|
|Hot buttered rice||3 Cup (48 tbs) (to serve)|
|Cooked sausage slices||5 (optional, to serve)|
Drain and rinse the soaked beans. Keep it ready.
In a large pot, combine water, onion, celery, bay leaves and bring to boil (cover with lid).
Reduce heat and simmer for 1-1 ½ hours or until beans turn soft.
Add bell pepper, garlic, thyme, salt, pepper and simmer for 30 minutes (uncovered).
Mash some beans and mix well.
Serve with cooked sausages and buttered rice and enjoy!