Red Beans and Rice

Begin with dried beans, pre soak over night and add lots of herbs and spices when cooking for ultimate flavor. Adding bacon, sausage or ham hock will also add flavor. For true Cajun food this recipe calls for Andouille sausage, a spicy, smoked sausage.

Serves 8

Ingredients:

  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 pound andouille sausage, sliced

  • 2 cups chicken broth (or water)
  • 1 tablespoon cooking oil
  • 2 cups long grain white rice, I use Basmati

    Instructions:

    Rinse beans, and then soak in a large pot of water overnight.
    In a skillet, heat oil over medium heat. Cook onion, garlic, and celery until tender

    Rinse beans, and transfer to a large pot with 6 cups water. Add the cooked vegetables to the beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, salt and pepper. Bring to a boil, and then reduce heat to medium-low. Simmer until beans are tender.

    Stir sausage into beans, and continue to simmer for 30 minutes.

    Meanwhile, prepare the rice. In a large skillet, heat oil, then add rice and sauté until rice begins to turn slightly golden. Add the chicken broth or water, cover and continue to boil for about 10 minutes. Reduce heat, cover, and simmer until rice is tender. Serve beans over steamed white rice.