Chef Matt Norman makes his signature red beans and rice recipe.
Parish Red Beans & Rice
Parish Oyster House, Trussville
Heat pot to medium, medium-high heat. Add oil. Allow to heat and add yellow onion. Sweat the onions until they become mildly translucent. Add bay leaves, fresh thyme, smoked pork and andouille. Allow to slightly render. Add your red beans and 2 quarts of water. Allow to simmer for 2 hours. Season with salt and pepper to taste. Add parsley. To thicken, use the back of your spoon and mash a few beans into your pot or use a hand held emulsifier and puree for a few seconds. Serve with fresh rice.