Red Beans and Rice

Cooking Instructions

Drain the beans, place them in a heavy saucepan, add 6 cups of the water, and bring to a boil. Skim off any foam, then add the bay leaves and half of the thyme and oregano. Lower the heat and simmer, partially covered, until tender but not quite done, 50 minutes to 1 hour. Add 1 teaspoon salt once the beans have begun to soften.

Meanwhile, heat the oil in a large skillet over medium heat and add the celery, onion, bell pepper, garlic, and the remaining thyme and oregano. Cook, stirring occasionally, until the vegetables are nicely browned, about 20 minutes. Add the cayenne and black pepper and season with salt. Add the vegetables to the beans and continue cooking until the beans are completely tender, 15 to 30 minutes longer.

While the beans are cooking, bring the remaining 2 cups water to a boil in a small saucepan. Add 1/2 teaspoon salt and stir in the rice. Reduce the heat to low, cover the pan, and cook for 12 minutes for white rice and 30 minutes for brown rice. Turn off the heat and let stand, covered, for 10 minutes more. Fluff the grains with a fork.

Scoop the hot rice into 4 coffee cups or ramekins, then turn them out onto individual plates. Surround the rice with the beans and their flavorful juices. Scatter the parsley over all.