Description
A classic dish combining red beans and rice for a hearty meal.
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 cooking 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 simmering)
- 2 cups long grain white rice
Instructions
- Soak the kidney beans overnight in water.
- Drain the beans and place them in a large pot with 6 cups of water.
- Add bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage.
- Bring to a boil, then reduce heat and simmer for about 1 hour.
- In a separate pan, heat olive oil over medium heat.
- Add onion, bell pepper, celery, and garlic. Sauté until soft.
- Add the sliced sausage to the vegetable mixture and cook until browned.
- Combine the sausage mixture with the beans and simmer for another 30 minutes.
- In a separate pot, bring 4 cups of water to a boil and add the rice.
- Cook rice according to package instructions.
- Serve the beans over rice.
Notes
- Adjust seasoning to taste.
- For a vegetarian option, omit sausage.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Red Beans and Rice, Southern Cuisine, Comfort Food