Ingredients

The following ingredients have 4 Servings
  • 2 cups long-grain white rice ((or Carolina gold))
  • 3 tablespoons olive oil
  • 12-13 ounce package Andouille sausage, (sliced thin)
  • 1 large sweet onion, (peeled and chopped)
  • 1 green bell pepper, (seeded and chopped)
  • 1 red bell pepper, (seeded and chopped)
  • 3 stalks celery, (chopped)
  • 4-6 cloves garlic, (minced)
  • 45 ounces canned kidney beans, (drained (3 cans))
  • 2 ½ cups water
  • ¼ cup chopped parsley
  • 2 tablespoons Louisiana-style hot sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons Creole Seasoning ((or Cajun))

Instruction

  • For the Rice: In a medium saucepan, cook the rice according to the package instructions. (Usually 4 cups water to 2 cups rice. Cover and simmer for 20 minutes.)
  • For the Red Beans: Place a large saucepot over medium heat. Once hot, add the oil and sliced sausages. Stir and brown for 5 minutes. Then remove the sausages with a slotted spoon and set aside.
  • Add the onions, bell peppers, celery, and garlic. Sauté for 4-5 minutes.
  • Rinse and drain the beans. Pour them in the pot with 2 ½ cups water. Add the parsley, hot sauce, tomato paste, bay leaves, vinegar, and creole seasoning.
  • Stir the sausage into beans, and simmer for 30 minutes, covered. Stir occasionally. Taste, then season with salt, pepper, and additional hot sauce if needed.
  • To Serve: Ladle the beans into bowls and top with a hearty spoonful of rice. Sprinkle with parsley and serve.