Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 1 medium onion (chopped)
  • 4 ribs celery (chopped)
  • 1 bell pepper (chopped)
  • 2 cloves garlic (chopped)
  • 8 cups chicken broth (add in more if needed)
  • 16 ounces red kidney beans (dry, rinsed and soaked)
  • 4 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon oregano
  • 1-2 teaspoons cajun seasoning
  • 16 ounces andouille sausage (sliced into 1/4 inch slices)
  • Salt and pepper to taste
  • 3 cups long grain rice (cooked)

Instruction

  • Heat vegetable oil in a large pot over medium heat and add in the onion, celery and bell pepper. Sauté until veggies soften and brown a bit, about 7-9 minutes.
  • Add in garlic and sauté alongside the other vegetables for 2 minutes.
  • Pour in 8 cups of chicken broth and add in drained kidney beans.
  • Add in bay leaves, thyme, sage, oregano, and cajun seasoning. Bring to a boil, then reduce to a low simmer and simmer uncovered for 1 1/2 hours. stirring occasionally.
  • Cook rice according to package instructions
  • Add in sliced sausage and and continue to simmer for another 30-45 minutes. Using a wooden spoon, gently mash some of the beans in the pot to help bring a smooth texture to it. The beans need to be tender and the mixture needs to be thickened and soupy, not watery. Salt and pepper to taste
  • Remove bay leaves. Ladle the red beans over the cooked rice and enjoy!