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Texas Red Beans and Rice with Cornbread
Created by: Howcan Team
Ingredients
- 1 pound dried red kidney beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 cups chicken broth
- 4 cups cooked white rice
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups buttermilk
- 1/2 cup unsalted butter, melted
Instructions
- Rinse the red beans and place them in a large pot. Cover with water and let soak overnight.
- In a large skillet, sauté the onion, bell pepper, celery, and garlic until softened. Add the sliced sausage and cook until browned.
- Transfer the sausage and vegetable mixture to the pot with the soaked beans. Add thyme, oregano, paprika, cayenne pepper, and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender.
- While the beans are cooking, preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the cornbread batter into the prepared baking dish and bake for 25-30 minutes, or until golden brown.
- Once the beans are tender, use a potato masher to mash some of the beans against the side of the pot to thicken the mixture. Serve the red beans over cooked white rice with a side of cornbread. Enjoy!
The history of Texas Red Beans and Rice dates back to the early 19th century when Creole and Cajun influences merged with Texan cuisine. This hearty dish gained popularity in the southern regions of Texas, particularly in cities like Houston and San Antonio. Renowned chefs like Chef Paul Prudhomme and Chef Emeril Lagasse have contributed to its evolution, infusing it with their signature flavors. Today, the best version of this dish can be found in authentic Texan eateries and soul food restaurants, where the rich, smoky flavors of the red beans and the fluffy, slightly sweet cornbread create a perfect harmony on the plate. The key to getting this dish right lies in the slow-cooking process, allowing the flavors to meld together, and using quality ingredients like Andouille sausage and Cajun seasoning. For a twist, some chefs add a dollop of tangy sour cream or a sprinkle of sharp cheddar on top. Whether enjoyed at a bustling diner or a cozy home kitchen, Texas Red Beans and Rice with a side of cornbread is a true taste of the Lone Star State.
80 min
6
450 calories
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