A hearty and flavorful dish inspired by the classic New Orleans cuisine, perfect for a comforting meal.
Rinse the dried red beans under cold water and soak them overnight in a large bowl of water.
Soaking the beans overnight reduces cooking time and improves digestibility.
Drain the soaked beans and place them in a stock pot. Add fresh water to cover the beans by about 2 inches.
Ensure the water level is sufficient to prevent the beans from drying out during cooking.
Bring the pot to a boil, then reduce the heat to a simmer. Cook the beans for about 1 hour, stirring occasionally.
Stirring occasionally prevents the beans from sticking to the bottom of the pot.
In a separate pan, sauté the chopped onion and minced garlic in butter until softened, then add to the pot with the beans.
Sautéing the aromatics enhances their flavor before adding them to the beans.
Add the seasoning salt, black pepper, parsley, and bay leaves to the pot. Stir well and continue to simmer for another hour.
Taste the beans periodically and adjust the seasoning as needed.
Heat the smoked sausage and diced ham in a microwave-safe dish, then add them to the pot.
Preheating the meats ensures they integrate seamlessly into the dish.
Cook the beans with the meats for an additional 30 minutes, allowing the flavors to meld.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the red beans over cooked white rice and enjoy.
Garnish with fresh parsley or a dash of hot sauce for added flavor.
