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Red Beans and Rice

Print Recipe
Red Beans and Rice is a traditional Monday meal that delivers a whopping taste without a huge hit in the pocketbook.
Course Entree
Cuisine Creole
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Author Aaron Thomas

Ingredients

  • 1 pound dry kidney beans
  • 1/4 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
  • 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

Instructions

  • 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 2 1/2 hours.
  • Serve over a bed of Rice