Ingredients
- 1 pound dry red kidney beans
- 2 tablespoons olive oil
- 1 pound andouille sausage sliced into ¼-inch rounds
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- 5 cloves garlic minced
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 6 cups water
- Salt to taste
- 2 cups long-grain white rice
- Chopped fresh parsley or green onions for optional garnish
Instructions
- Rinse the red kidney beans under cold water. Soak them in a large bowl with water covering by at least 2 inches overnight or use a quick-soak method by pouring boiling water over the beans and letting them sit for 2 hours. Drain and rinse.
- In a large, heavy pot, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until lightly browned. Remove the sausage and set aside. In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften.
- Add the soaked beans, bay leaf, dried thyme, dried oregano, cayenne pepper, and 6 cups of water. Bring to a boil; then reduce the heat to low, cover, and simmer for about 2 to 2 1/2 hours until the beans are tender. Return the browned sausage to the pot during the last 30 minutes of cooking.
- For a thicker stew, gently mash some beans against the side of the pot and stir them back in. Remove the bay leaf and season with salt as needed. While the beans simmer, cook the long-grain white rice according to package instructions. To serve, spoon a portion of the red beans over a scoop of rice. Optionally, garnish with chopped fresh parsley or green onions.
