Louisiana Red Beans and Rice

Name: Louisiana Red Beans and Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 pound dried red kidney beans; 2 tablespoons extra virgin olive oil; 1 pound Andouille sausage (sliced); 2 celery ribs (diced); 1 large yellow onion (diced); 1 green bell pepper (diced); 4 garlic cloves (minced); 2 teaspoons Cajun seasoning; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 bay leaves; 6 cups low-sodium chicken broth; 2 green onions (sliced, plus more for garnish); ¼ cup finely chopped fresh parsley (plus more for garnish); 3 to 4 cups cooked long grain white rice (for serving)

Prep 15 min Cook 2 hr Serves 6 Source

Ingredients

1 pound dried red kidney beans
2 tablespoons extra virgin olive oil
1 pound Andouille sausage (sliced)
2 celery ribs (diced)
1 large yellow onion (diced)
1 green bell pepper (diced)
4 garlic cloves (minced)
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 bay leaves
6 cups low-sodium chicken broth
2 green onions (sliced, plus more for garnish)
¼ cup finely chopped fresh parsley (plus more for garnish)
3 to 4 cups cooked long grain white rice (for serving)

Steps

1
Soak the beans. Make sure to soak the beans the night before cooking. Add the dry beans to a large bowl and cover with cold water by 3 inches. Soak overnight, then drain and rinse before cooking.
2
Sear the sausage. Heat the oil in a large pot over medium heat. Add the sausage and sear for 4 to 6 minutes on each side, until golden. You may have to work in batches to prevent crowding the pan. Remove and set aside.
3
Saute the veggies. Add the onions, celery, and bell pepper to the pot and saute for 8 to 10 minutes, until onions are beginning to caramelize. Add the garlic, Cajun seasoning, dried oregano, dried thyme, salt, and black pepper, and stir for another minute.
4
Simmer and cook. Add the sausage back to the pot along with the beans, broth, and bay leaves. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1 hour, stirring occasionally. Remove the lid, and continue cooking for another 30 minutes, until the beans are tender and the liquid has reduced to your desired thickness. Use your spoon to smash some of the beans against the side of the pot, further thickening the liquid. Pro Tip: Cook the rice while the beans are simmering!
5
Add greens. Add the green onions and parsley to the pot, and stir to combine. Taste and season with any additional salt, to your liking.
6
Serve. Remove the bay leaves, then serve with rice. Garnish with additional green onions and parsley.