Creamy and delicious, a comforting bowl of these Red Bean’s and Rice is a great end to any day! I even like it without the rice! This is perfect with warm crusty French bread.
2 tbsp. extra-virgin olive oil
1 lb. dry red kidney beans (Camellia’s have become my favorite)
½ lb. Andouille sausage (chicken or pork)
1 onion, chopped
3 cloves, garlic, minced
4 stalks celery
1/2 green bell pepper, diced
A good handful of fresh flat leaf parsley, chopped
2 bay leaves (fresh or dry)
Salt and pepper to taste
1/2 tsp. cayenne pepper, optional
2 tsp. cumin, optional
1 tbsp. garlic powder
1 tbsp. onion powder
1 to 2 tsp. Slap Ya Mama to taste or you can experiment with favorite Cajun spice blend
Put the red beans in a large pot of water like a Dutch oven and rinse well. Remove any beans that float to the top; drain the water. Cover beans with about 8-9 cups of water.
In a skillet, heat olive oil and sauté the sausage until slightly browned. Add the celery, onion, garlic, and parsley and sauté a few minutes. Drain any fat and add to the pot of beans. Add bay leaf and spices. Boil gently; simmer for 2-3 hours or until beans have softened and mixture becomes thick. Add another handful of freshly chopped parsley at the end.
Serve over cooked Basmati or brown rice. A rustic French bread is absolutely necessary to dip with! This dish is always better the next day and it thickens up nicely.
Tip: Some recipes for Red Beans and Rice call for all of the ingredients to be dumped in the pot and cook together. Sautéing the sausage and vegetables first, adds an abundance of flavor to the beans! When reading recipes, always look for opportunities to add the most flavor!
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