This Red Beans and Rice recipe is a southern classic featuring creamy, flavorful beans slow-cooked in a savory broth with a perfect balance of heat and smokiness. Served over hot, fluffy rice, it’s a comforting and satisfying dish that’s sure to impress.
2 tablespoons olive oil
1 large onion, roughly chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic, minced
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¾ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 tablespoon sugar
1 teaspoon Better Than Bouillon Chicken Base
7 cups water
1 pound dry red beans, rinsed
Savory ingredient (smoked turkey leg, turkey neck, or other preferred flavoring)
2 bay leaves
6 cups hot cooked rice
For a spicier version, add more cayenne pepper or hot sauce.
For a vegetarian option, omit the savory ingredient and use vegetable broth.
Feel free to add more vegetables like diced carrots or spinach for extra flavor and texture.