Entree: Red Beans and Rice

By LynnK

This recipe is inexpensive, filling and easy. Increase or decrease the spice to your liking. Allow overnight to soak beans and time to cook beans or purchase 2 to 3 cans of kidney beans to dramatically decrease the cooking time. This recipe is easy to make meatless; just omit the sausage.

Ingredients

• Ingredients
• 1 pound dry kidney beans
• 1/8 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 pound sausage, sliced (andouille is traditional, turkey kielbasa will lessen the fat content)
• 1/2 tsp. Cayenne pepper (optional)
• 1 tsp. Cajun seasoning (optional)
• 4 to 8 servings of rice, cooked

Preparation

Step 1

1. Rinse beans in colander under cold water, removing any stones or "bad beans", and then soak in a large pot of water overnight.

2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, thyme, sage, parsley, and any other seasoning you want to add Bring to a boil, and then reduce heat to medium-low.
Simmer for 2 1/2 hours.

4.Stir sausage into beans, and continue to simmer for 20 minutes.

5. If desired add 1 can of chopped, drained tomatoes, (save the tomoato juice to add to water in which you cook the rice - tomatoes are not part of a traditional red beans and rice recipe, but it does increase the amount of vegtables in the dish).

5. Meanwhile, prepare the rice.

6. Serve beans over steamed white rice.