This Louisiana comfort food has it all! It’s packed full of flavor, delicious and inexpensive any-day meal. Serve it with sweet or plain cornbread, some chopped green onion and a glass of iced tea.
- 1 pound dry red kidney beans
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 1 onion, chopped
- 6 cups water
- 1 teaspoon Cajun seasoning
- 1 tablespoon dried parsley
- 2 bay leaves
- ¼ teaspoon dried sage
- ¼ teaspoons cayenne pepper
- 1 teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 pound andouille sausage, sliced
- 2 cups white cooked rice
- Rinse the beans, place them in a large pot and cover with double the amount of water. Let the beans soak overnight at room temperature.
- Heat the olive oil in a skillet over medium heat then sauté the bell pepper, celery, garlic and onion, for 3-4 minutes.
- Drain and rinse the red beans, and add them to a large pot with 6 cups of cold water. Stir the cooked vegetables into the pot, then add the Cajun seasoning, parsley, bay leaves, sage, cayenne pepper, thyme and oregano.
- Bring to boil then reduce the heat to medium low and simmer, uncovered until the beans are tender and starting to thicken, for about 2½ hours. Stir the beans occasionally to prevent them sticking to the bottom of the pot.
- When the beans are soft, mash about a quarter of them against the side of the pot with the back of a wooden spoon. This gives the broth a nice thick creamy texture.
- Toss the sausage into the pot and simmer for an extra 30 minutes.
- Serve the red beans in a bowl, over some cooked rice.