Chef Paul Prudhomme’s Red Beans and Rice Recipe

Step 1

Rinse and sort the beans in a large pot. Cover with at least 2 inches of water and let soak for at least 8 hours or overnight.

Step 2

Drain the beans and add fresh water to cover by at least 2 inches. Add the green pepper, onion, celery, garlic, vegetable oil, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and bay leaves. Bring to a boil and then reduce heat to a simmer. Cook for 2 hours or until the beans are tender.

Step 3

Remove the bay leaves and serve over cooked white rice.