Louis Evans red beans and rice recipe for 50 Severin NGS

Ingredients:
4 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon chili powder
2 bay leaves
1 pound dry red beans, soaked overnight
6 cups chicken stock
2 cups long-grain rice
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper to taste

Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, oregano, chili powder, and bay leaves and cook until the onion is tender, about 5 minutes. Add the soaked beans and chicken stock and bring to a boil. Cover the pot and simmer for 2 hours.

Add the rice and simmer for another 30 minutes, or until the rice is tender and the beans are cooked through. Remove from the heat and let sit for 5 minutes. Remove the bay leaves. Stir in the parsley and thyme and season with salt and pepper to taste.

This dish can be served as a main course or as a side dish. It is perfect for a large gathering or potluck. It can be made ahead of time and reheated before serving. It can also be frozen for up to 3 months