This week, chef Rene Johnson from Blackberry Soul Catering, shows Tina Redwine how to make red beans and rice.

· Quick Soak- Place wash and sorted beans in a large pot with at least 3 inches of water over them. Bring to boil for 5 minutes. Remove from heat and let sit for at least 1-4 hours

· Overnight Soak- Place washed and sorted beans in a large stock pot with at least 3 to 4 inches of water over them with 1 tablespoon of salt let bean soak for at lease 4 hour or overnight

· Why soak? It is removes some of the sugars responsible for beans infamous digestives issues and it reduces cooking times.

1 1lb bag of small red beans

1 medium onion chopped

1 medium green bell pepper diced

½ cup of olive oil

6 to 7 bay leaves

7 to 8 sprigs of fresh thyme

1 teaspoon of granulated garlic

1 teaspoon of granulated onion

1 glove of mince garlic

1 chili powder

½ cumin

1 ½ sea salt

½ pepper

Cooked rice

5-quart stock pot

Cutting board

Knife

Large mixing spn

2 cups of rice (preferably converted- it is fool proof; you won’t have a sticky rice)

1 package plant based ground beef

4 ½ cups of water

1 tablespoons of olive oil to add to rice

1 teaspoon salt for rice

2 tablespoons oil for sautéing vegetables

5 bay leaves

1 medium onion chopped

2 teaspoons minced garlic

1 medium green bell pepper diced

1 medium red bell pepper diced

3 stocks of celery, chopped about 1 cup

1 teaspoon cumin

4 to 5 sprigs fresh teaspoon oregano or 1 tablespoon dry

4 to 5 sprigs fresh thyme or 1 tablespoon dry

4 to 5 sprigs fresh sage or 1 teaspoon of dry

2 teaspoons smoked paprika

1 teaspoon chili powder

½ lb. ground chicken liver

½ lb. cooked ground beef

½ lb. cooked dice sausage