New Orleans-Style Red Beans & Rice
- Rinse and sort beans. (Optional: Soak beans using your preferred method.)
- Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
- Bring the beans to a rolling boil, lower heat, and simmer for 1-2 hours, until tender. Stir often (do not allow beans to burn on bottom of pot) and add water as needed. Beans should always be covered. Do not add salt to the beans until fully cooked!
- While the beans are cooking, brown the meat in a skillet and set aside. In same skillet, saute the onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 more minutes, stirring occasionally. Add the meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all the ingredients.
- Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
- To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
- Serve over rice.