Red Beans and Rice
Author: Aaron Thomas
Recipe type: Entree
Cuisine: Creole
Prep time:
Cook time:
Total time:
Serves: 8
- 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
Recipe by Rural North Carolina at https://wokokon.com/red-beans-and-rice/
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