Thursday, January 14, 2010

Louisiana Red Beans

I can't remember where this recipe came from, but I recall that 'they' had it named Authentic Louisiana Red Beans. I wouldn't know if that was true or not since I've never been there. I just know that it's delicious!

So, next time you have about three hours to spare...


1 pound dry kidney beans
1/4 cup olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced or diced (I used Lite smoked sausage this time.)

Rinse beans, then soak in a large pot of water overnight.

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

Rinse beans and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne, thyme, sage, parsley and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage into beans, and continue to simmer for 30 minutes.

Serve with rice.

Yield: 6 to 8 main dish servings

You don't like that it takes three hours, do you? Remember, it makes 8 good size servings, freezes well and it's inexpensive (more savings if you use regular smoked sausage instead of andouille). So, maybe it's worth three hours. You don't have to stay in the kitchen the whole time, just go in to check and stir every 20 to 30 minutes.

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