Authentic Louisiana Red Beans and Rice
This traditional Louisiana dish delivers deep, hearty flavours. Kidney beans are soaked overnight then slowly cooked with a base of onion, green pepper, celery and garlic, known as the holy trinity. Andouille sausage, bay leaves and a blend of Cajun spices are added for authenticity. The beans simmer for hours until creamy, then are served over perfectly steamed long grain rice. It's a quintessential, filling dinner that serves eight people.
Ingredients
- 1 pound dry kidney beans
- 0.25 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon cayenne pepper
- 0.25 teaspoon dried sage
- 1 pound andouille sausage, sliced
- 4 cups water
- 2 cups long grain white rice
Method
- Collect all of your required ingredients.
- Wash the kidney beans thoroughly, then submerge them in a big pot of water and leave to soak overnight.
- Warm the olive oil in a skillet. Add the chopped onion, green bell pepper, celery and minced garlic, cooking them for 3 to 4 minutes.
- Drain and rinse the soaked beans. Place them in a large cooking pot with 6 cups water. Mix in the cooked vegetables. Add the bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Heat until boiling, then lower the heat and let it simmer for 2 ½ hours.
- Mix the sliced andouille sausage into the pot of beans and carry on simmering for 30 minutes.
- While the beans cook, make the rice. In a saucepan, combine 4 cups water with the rice and bring to a boil. Lower the heat, put a lid on the pan, and let it cook for 20 minutes. Serve the creamy beans over the steamed white rice.
Nutrition (per serving)
Calories630 kcal
Fat24 g
Sugars3 g
Protein24 g
Sodium604 mg
Recipe details
CategoryMain course
Cuisinecajun
AuthorMIAMI BEACH
