Red Beans & Rice

For anyone that knows me, knows I am not a fan of spicy foods or sausage. Now sausage is okay only as a breakfast sausage or ground sausage that will be mixed with my cornbread stuffing. Only two ways I will eat it. Now with that being said, you are probably wondering why on Earth would I make red beans and rice then? I make it cause my husband and twins love it! Plus it makes a huge batch meaning he has lunches for week. So the savings for the week really does even out.

The first time my kids had this is when their Opa made it one days while I was at work. The stores I got when I came home still make me laugh today. When he passed away I started making this, I knew that my husband and twins would appreciate it. The memories you make that involve food tend to be the sweetest ones or sometimes even bittersweet if a loved one is gone. I just hope that I have made him proud with this recipe. 

Alright enough with the sappy stuff. I am going to tell you that the seasoning you get at the store has nothing on the version I created. If you don’t have cajun seasoning on hand or don’t want to buy any you can use this simple recipe and make your own: 2 teaspoons salt , 2 teaspoons garlic powder , 2 1/2 teaspoons paprika, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper , 3 teaspoons dried Italian seasoning. Stir until evenly mix. Save the extra in an air tight container.

Red Beans & Rice

Rinse beans, and then soak in a large pot of water overnight.

Cut sausage into 1 inch pieces. In a dutch oven heat oil oven medium heat. Cook sausage until browned. Remove from heat and place on a paper towel to drain. Set aside.

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 6 cups water. Stir cooked vegetables into beans. Season with 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.

Stir sausage into beans, and continue to simmer for 30 minutes.

Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Red Beans & Rice

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Rating: 5.0/5

( 1 voted )

Ingredients

• 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
• 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

Instructions

1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with 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.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

NOTE: This is probably one of my longest recipe to cook due to using dried beans. If you to use canned beans you can substituted 1lbs of dried beans for 2 lbs 7ounces of canned beans. 

KICK IT UP!!

If you don’t have cajun seasoning on hand you can use this simple recipe and make your own: 2 teaspoons salt , 2 teaspoons garlic powder , 2 1/2 teaspoons paprika, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper , 3 teaspoons dried Italian seasoning. Stir until evenly mix. Save the extra in an air tight container.

Did You Make This Recipe?

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