Dry Loose Red Beans
Medium Grain White Rice
Finely Chopped Parsley
McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning
I don’t give specified amounts of ingredients because some of you may be serving plenty of people and some of you may just be serving yourself.
I never measure my spices, either, instead I eyeball everything.
Soak dry loose red beans overnight for 12-36 hours.
Change water at halfway point during soak.
Cut smoked sausage into small round pieces.
In a medium to large pot (depending on the amount desired to cook), line the bottom of the pot with cooking oil.
Add the smoked sausage, bay leaves, onion powder, garlic powder, black pepper Creole Seasoning and McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning. Eyeball your spices!
Place pot on medium to slightly high fire.
Press on pieces of smoked sausage to allow their fat and juices to mingle with the seasoning base.
Heat until slightly browned.
Lower the fire to between medium and low and combine beans and water with enough water for the beans to swim in.
Cover the pot and stir occasionally.
The beans will get softer and softer as the cooking time progresses.
Mash some of the beans against the pot when soft enough (optional.)
It could take between 2 and 5 hours to complete cooking and water may need to be added during the cooking process.
I always taste the food that I am cooking and this helps determine whether it is done or not.
When the beans are near done, take another medium to large pot and fill it with water.
Add a few drops off cooking oil to the water and bring to a rolling boil.
Add the rice and boil for approximately 26 minutes or until rice is soft enough.
Drain rice and for Heaven’s sake, run the cold water in your sink while draining.
*Don’t run the cold water on the rice, but let it hit the drain hole while draining your rice. Boiling hot water causes the seals in your sink drain to deteriorate prematurely, which will cause your sink to leak!*
Serve rice over beans and garnish with parsley.