Red Beans and Rice
Author: 
Recipe type: Entree
Cuisine: Creole
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Red Beans and Rice is a traditional Monday meal that delivers a whopping taste without a huge hit in the pocketbook.
Ingredients
  • 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
Instructions
  1. Rinse beans, and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 3 cups chicken broth and 3 cups water.
  4. Stir cooked vegetables into beans.
  5. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning.
  6. Bring to a boil, and then reduce heat to medium-low.
  7. Simmer for 2½ hours.
  8. Serve over a bed of Rice
Recipe by Rural North Carolina at https://wokokon.com/red-beans-and-rice/