Red Beans and Rice

A spicy and hearty side dish so classic to the South.

Red Beans and Rice

  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 tablespoons minced garlic
  • 2 stalks celery (chopped)
  • 6 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)
  • 4 cups water
  • 2 cups long grain white rice
  1. Sort and rinse beans, then soak in water overnight.

  2. Add olive oil to skillet, then sautee onion, bell pepper, garlic, and celery for 3 to 4 minutes.

  3. Rinse beans. Pour into a large pot. Add 6 cups water and the cooked vegetables.  Add seasonings (bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning). Bring this to a boil. Reduce heat to medium-low and simmer 2-1/2 hours.

  4. Add sausage into beans, and simmer 30 minutes.

  5. While the beans are simmering, prepare the rice. In a saucepan, boil water and rice. Reduce heat to low and cover for 20 minutes. Or use a rice cooker for this step. Serve the red beans over steamed white rice.

Note: Don’t forget to soak the beans overnight to soften them and remove some of the indigestible complex sugars that cause gas. You really don’t want to forget this step!


Adapted from

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