1lb dried red beans
1 green belle pepper, finely chopped
4 stalks of celery, finely chopped
1 large yellow onion, finely chopped
1/4 cup fresh parsley
1 tsp. Dried thyme
32oz chicken or vegetable broth
Salt and pepper
Cajun seasoning
Soak the beans with enough water to cover them by one inch for at least 6 hours. Drain.
In a large pot, add the beans, broth, and another 4 to 6 cups of water (depending on how soupy you want them). Bring to a boil, reduce heat and simmer for approximately 3 hours.
Meanwhile, in a large pan, sauté the onions, celery, belle pepper, and parsley over medium-high in a small amount of oil until the onions are clear, about 15 minutes.
After the beans have simmered for 3 hours, add the vegetables, thyme, 1/2 tbsp Cajun seasoning, 1/2 tbsp salt, and 1/4 tbsp pepper, and simmer for another two hours or until your desired fineness.
Makes 6-8 servings. Serve over rice with hot sauce on the side.
None of this is in stone. I prefer 4 cups of broth and 5 cups of water, which is a little soupy when they’re done but perfect as left overs. I usually simmer for 2.5 hours, then sauté my vegetables and add them whenever they’re done. Toward the end of cook time, you can smash the beans against the side of the pot for extra creamy ness (recommended).
