Description
A comforting and flavorful dish embodying the essence of Creole cooking, featuring slow-cooked kidney beans and andouille sausage served over rice.
Ingredients
Scale
- 1 pound dry kidney beans
- ¼ cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water (for the beans)
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 1 pound andouille sausage, sliced
- 4 cups water (for the rice)
- 2 cups long grain white rice
Instructions
- Begin by rinsing the kidney beans, then soak them overnight in a large pot of water.
- The next day, heat the olive oil in a skillet over medium heat. Add the chopped onion, green bell pepper, celery, and garlic. Cook for about 3 to 4 minutes until the vegetables soften and become aromatic.
- Rinse the beans again and transfer them to a large pot, adding 6 cups of water. Mix in the sautéed vegetables.
- Season the mixture with bay leaves, dried parsley, dried thyme, Cajun seasoning, cayenne pepper, and sage. Bring everything to a boil, then reduce heat to medium-low, allowing it to simmer for approximately 150 minutes.
- After simmering, stir the sliced andouille sausage into the beans and let it continue simmering for another 30 minutes.
- Meanwhile, prepare the rice by bringing 4 cups of water and the long-grain white rice to a boil in a separate saucepan. Reduce heat, cover, and let it simmer for 20 minutes.
- Serve the flavorful beans over the steaming rice for a comforting meal.
Notes
Soaking the beans overnight is crucial for even cooking. Adjust spices according to heat preference.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 40mg
Keywords: red beans and rice, Louisiana recipe, Creole cuisine, comfort food
