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  • Red Beans and Rice

    1 vote
    Red Beans and Rice
    Servings: 50
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 7 lbs red beans
    • 2 lbs onions
    • 1 1/2 lbs celery stalks, peel and mince
    • 1 lb green peppers, wash, core
    • 14 each bay leaves
    • 8 each thyme sprigs, fresh
    • 1 cup garlic, cloved
    • 2 Tbsp water
    • 1/4 cup salt
    • 2 Tbsp black pepper
    • 10 lbs cooked rice
    • 1 cup olive oil

    Directions

    1. Drain the beans, discarding the water and set them aside in a pan.
    2. Place onions, celery, garlic, bay leaves, and thyme in a mixing bowl or large pan. Drizzle olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
    3. Pour the olive oil and vegetables over the beans and let them sit in room temperature for at leat10-15 minutes.
    4. Add enough water to cover the beans and bring to a boil. Lower the heat to a simmer, add salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours.
    5. Remove the bay leaves and serve the hot beans over the rice.
    6. Note: Can either serve beans and rice separately or beans can be incorporated with the rice prior to service.

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