Cajun Red Beans and Brown Rice with Andouille
Cajun Red Beans and Brown Rice with Andouille
Servings 8 1 Cup
Ingredients
- 1 LB Dried Red Kidney Beans
- 1 Tbsp Olive Oil
- 6 Ounces Andouille Sausage Sliced
- 1 Cup Green Bell Pepper Chopped
- 1 Cup Yellow Onion Chopped
- 1 Cup Celery Chopped
- 1/4 Cup Green Onions Chopped
- 1 Tbsp Garlic Minced
- 1 Tbsp Fresh Thyme Chopped
- 2 tsp Fresh Sage Chopped
- 1/2 tsp Red Pepper Ground
- 6 Cups Water
- 4 Cups Unsalted Chicken Broth
- 1 tsp Kosher Salt
- 1 Bay Leaf
- 1 Cup Uncooked Long Grain Brown Rice
- 1/4 Cup Fresh Flat Leaf Parsley Chopped
- Parsley Leaves Optional
- Hot Sauce Optional
Instructions
- Rinse Beans and place in bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.
- Heat Oil in dutch oven over medium-high heat.
- Add Andouille: cook, stirring occasionally, until browned, about 3 minutes.
- Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan.
- Add Bell Pepper, Onion, Celery, Chopped Green Onions, Garlic, Thyme, Sage, and Red Pepper to pan: Cook, stirring occasionally, until softened and browned, about 7 minutes.
- Add beans, 6 cups water, Stock, Salt, and Bay Leaf: Bring to a boil.
- Reduce heat to medium and simmer uncovered, until beans are mostly tender, about 1 1/2 hours.
- Stir in Andouille and Rice; cover and cook 1 hour or until rice is tender.
- Remove from heat: Discard Bay Leaf. Stir in Chopped Parsley.
- Top with Parsley Leaves and serve with Hot Sauce, if desired.