Make-Ahead Red Beans And Rice Mix

Combine all of the seasoning ingredients and place in a small zip-top plastic bag.

Place the uncooked rice in another zip-top plastic bag.

Place the dried red beans in the bottom of a quart-size canning jar. Place the rice bag on top of the beans, and place the seasoning bag on top of the rice in the jar.

Place the lid on the jar and attach the following recipe to prepare the red beans and rice:

Remove the rice and seasoning bags from the jar and set aside.

Place the beans in a colander and rinse with cold water. Place the rinsed beans in a Dutch oven, cover with water, and soak overnight.

The next day, add 1 ham bone and the contents of the seasoning bag. Add additional water if needed to make sure the beans are fully covered.

Place the Dutch oven over medium-low heat and cook for 3-4 hours, partially covered.

About 30 minutes before serving, combine the rice with 2 cups water and 1 teaspoon salt in a saucepan. Bring to a boil then reduce the heat to a low simmer and cook, covered, for 30 minutes or until the water is absorbed and the rice is cooked.

Meanwhile, add 1 pound of sliced spicy smoked sausage to the cooking beans and remove the ham bone. Cut off any meat and return the meat to the beans and discard the bone. Remove the bay leaf. Taste and adjust seasoning as needed with additional salt and pepper.

When the rice is cooked, serve the bean mixture over the rice.