Red Beans and Rice
The meal train is going way down south to New Orleans for red beans and rice. This is one of those meals that many people of the South have grown up on. It is another cheap meal that can be prepared in the comfort of your home and at a campsite courtesy of a Dutch Oven. This was traditionally served with a side of sausage or pork on a Monday. Today is a good day to plan on whipping up a batch of Red Beans and Rice.
- 1 pound dry kidney beans
- ¼ cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 tablespoons minced garlic
- 3 cups chicken broth
- 3 cups water
- 2 bay leaves
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning
- 1 pound Andouille sausage sliced
- 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 3 cups chicken broth and 3 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 2½ hours.
- Serve over a bed of Rice
I hope that red beans and rice find in onto your menu soon. If you crush some of the beans towards the end of cooking the sauce will be thicker.