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Cajun Red Beans and Brown Rice with Andouille

Prep Time 30 minutes
Cook Time 10 hours 30 minutes
Total Time 11 hours
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.