Description
A classic Southern dish that combines creamy kidney beans, aromatic vegetables, and a flavorful blend of spices served over fluffy white rice.
Ingredients
Scale
- 1 pound dry kidney beans
- ¼ cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water (for the beans)
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 1 pound andouille sausage, sliced
- 4 cups water (for the rice)
- 2 cups long grain white rice
Instructions
- Rinse the soaked beans and transfer them to a large pot.
- Add 6 cups of water, along with the sautéed vegetables.
- Season this mixture with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage.
- Bring it to a boil before reducing the heat to medium-low.
- Let it simmer gently for about 150 minutes.
- Stir in the sliced andouille sausage and let it cook for another 30 minutes.
- Meanwhile, bring 4 cups of water to a boil in a saucepan.
- Add 2 cups of long-grain white rice, cover it, and reduce the heat to simmer for 20 minutes.
- Serve the rich beans over a bed of steamed rice.
Notes
Do not skip the soaking step for the beans; it significantly impacts texture and cooking time.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 50mg
Keywords: red beans, rice, Louisiana, Southern cuisine, comfort food