Red Beans and Rice with Cornbread

Instructions

1. 1

   Soak the Beans

   • Rinse the dried beans under cold water, picking out any stones or debris.
   • Place the beans in a large bowl and cover with at least 3 inches of cold water.
   • Let them soak for at least 8 hours or overnight. After soaking, drain the water and rinse the beans again.
2. 2

   Sauté the Holy Trinity

   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the diced onion, bell pepper, and celery (the 'holy trinity'). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are very soft and translucent but not browned.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Simmer the Beans

   • Add the soaked and drained beans to the pot along with the vegetable broth, bay leaves, dried thyme, smoked paprika, cayenne pepper, black pepper, onion powder, and garlic powder.
   • Stir everything together and bring the mixture to a boil.
   • Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 90 to 120 minutes. Stir every 20-30 minutes to prevent sticking.
   • The beans are done when they are completely tender and creamy.
4. 4

   Cook the Rice

   • About 20 minutes before the beans are finished, cook the rice according to package directions.
   • Typically, this involves bringing 2 cups of rice and 4 cups of water to a boil, then reducing heat to low, covering, and simmering for 15-18 minutes until the water is absorbed. Fluff with a fork.
5. 5

   Finish and Thicken

   • Once the beans are tender, remove the bay leaves. Use the back of a spoon or a potato masher to mash about 1 cup of the beans against the side of the pot.
   • Stir the mashed beans back into the pot. This will naturally thicken the sauce and create a creamy consistency.
   • Stir in the salt and optional liquid smoke. Taste and adjust seasonings as needed. You may need more salt or a pinch more cayenne.
   • Let it simmer for another 5-10 minutes, uncovered, to allow the flavors to meld.
6. 6

   Serve

   • Ladle the creamy red beans over a generous serving of hot cooked rice.
   • Garnish with a sprinkle of fresh green onions and chopped parsley.
   • Serve immediately, with your favorite hot sauce on the side.