Ingredients:
- 1 bell pepper
- 1 yellow onion
- 3 cloves of garlic
- 3 sticks of celery
- 1 Package (12.8 oz) of Big Easy Smoked Andouille Sausage
- 1 lb of dry kidney beans
- 32 oz chicken broth
- 1 tbsp of Cajun seasoning
- 1 tsp salt
- 1 tbsp parsley flakes
- 2 bay leaves
Preparation:
- Dice onion, bell pepper, and celery.
- Mince garlic.
- Slice sausage into approximately 1 cm thick pieces.
- Rinse kidney beans in a strainer.
Instructions:
- In a large Dutch oven, heat a tablespoon of oil over medium to high heat. Add sliced sausage and brown for about 3 minutes. Remove sausage and set aside.
- In the same pot, add garlic, onion, bell pepper, and celery, scraping up the browned bits left behind from the sausage. Sauté until translucent, about 3-4 minutes.
- While vegetables are sautéing, in a second large pot, combine water, chicken stock, and washed kidney beans. Bring to a boil and boil beans for at least 10 minutes.
- Once vegetables are translucent and fragrant, add sausage back to the pot and combine with vegetables.
- Once beans have cooked for 10 minutes, add the bean and chicken stock mixture to the vegetables and sausage.
- Add 2 more cups of water, Cajun seasoning, salt, parsley flakes, and bay leaves. Bring to a boil, then lower to simmer, cover, and let cook for 2 hours.
- During this time, cook rice according to package instructions. Use the golden rule ratio for rice: 1 part rice to 1 ½ parts liquid.
- Remove bay leaves and stir. If the dish needs to be thickened up, remove a cup of beans with a slotted spoon, mash them up to a creamy consistency, and then stir them back into the red beans. Repeat as necessary.
- Serve red beans over rice and enjoy!