About the Recipe
For this recipe, can use red beans or kidney beans - or both! Red beans are small and have a faint nutty taste. Red kidney beans are larger, with thicker skin, nutty flavor and a creamy texture. Using dry beans in this recipe ensures that they retain their shape during cooking.
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
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
Optional: Smoked Ham Hock or Smoked Tasso
4 cups water
2 cups long grain white rice
Rinse beans, and then soak in a large pot of water overnight.
After soaking overnight, rinse beans again and transfer to a large pot with 6 cups water. Simmer for 2 1/2 hours. As an option, you can simmer beans with Smoked Tasso or a Smoked Ham Hock - When beans are cooked, remove the Tasso or Ham Hock.
Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.
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.
Stir Andouille 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 over steamed white rice.