Red Beans and Rice
Ingredients
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups water
2 bay leaves
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
1/2 teaspoon cayenne pepper
1/4 teaspoon dried sage
1 pound sausage, sliced (Anduille is preferred but I uually use Spicy Italian)
4 cups water
2 cups long grain white rice
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups water
2 bay leaves
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
1/2 teaspoon cayenne pepper
1/4 teaspoon dried sage
1 pound sausage, sliced (Anduille is preferred but I uually use Spicy Italian)
4 cups water
2 cups long grain white rice
Directions
Rinse beans, and then soak in a large pot of water overnight.
Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2.5 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.