Ingredients

  • 1 lb. dry Kidney Beans
  • ~6 cups Kidney Beans, cooked
  • ~4 15 oz. cans canned Kidney Beans
  • ¼ cup Olive Oil
  • 1 large Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 tbsp. minced Garlic
  • 2 stalks Celery, chopped
  • 6 cups Water
  • 2 Bay Leaves
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Dried Thyme
  • ¼ tsp. Dried Sage
  • 1 tbsp. dried Parsley
  • 1 tsp. Cajun Seasoning
  • 1 lb. Andouille Sausage, sliced
  • 4 cups Water
  • 2 cups long grain White Rice
Instructions

  1. If using dry beans, 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 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.
  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.