Sunday, March 6, 2011

Louisiana Red Beans and Rice

This is an everyday dish is so yummy.

Louisiana Red Beans and Rice

Prep Time: 25 Minutes

Cook Time: 3 Hours 5 Minutes

Ready In: 11 Hours 30 Minutes

Servings: 8


1 pound dry kidney beans or red beans

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, 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 teaspoon Cajun seasoning

1 pound andouille sausage, sliced

4 cups water

2 cups long grain white rice



Rinse beans, and then soak in a large pot of water overnight.


In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery 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, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.


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


Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

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