Red Beans & Rice

Red Beans & Rice
Start the day before

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups chicken broth/stock
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
2 tsp Salt

1 pound andouille sausage, sliced

4 cups water
2 cups long grain white rice

1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat.
3. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
4. Rinse beans, and transfer to a large pot with 6 cups chicken broth/stock.
5. Stir cooked vegetables into beans.
6. Season with salt, bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning.
7. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 hours.
8. Stir sausage into beans, and continue to simmer for 30 minutes.
9. Meanwhile, prepare the rice in a rice cooker. (If you don’t have a rice cooker, bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes.)

Serve beans over steamed white rice.

Make the dish as instructed but reserve a some of the andouille sausage. Slice the reserved andouille sausage in half the long way and fry or grill it and serve on top of the rice. You can cut each half into smaller portions after frying to better control the portions.

Remove the Andouille Sausage. You can add a little more cajun seasoning if you like and a couple drops of liquid smoke.

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