Ingredients
- 1 pound Kidney Beans Dry
- ¼ cup Olive Oil
- 1 Onion Large, chopped
- 1 Bell Pepper Chopped
- 2 Tablespoons Garlic Minced
- 2 Celery Stalks Chopped
- 2 Bay Leaves
- 1 teaspoon Thyme Dried
- ¼ teaspoon Sage Dried
- 1 Tablespoon Parsley Dried
- 1 teaspoon Cajun Seasoning
- 1 pound Andouille Sausage Sliced
- 2 cups Brown Rice
Equipment
- Stovetop
- Large Pot
- Skillet
- Medium Pot
Instructions
- Rinse beans, then soak in large pot of water overnight.
- In skillet, heat oil over medium heat, and cook onion, bell pepper, garlic, celery for 3 to 4 minutes.
- After the beans have soaked overnight, rinse them again, and place them back in a large pot, with 6 cups of water. Add the cooked vegetables, bay leaves, spices. Bring to a boil, reduce heat to medium-low, simmer for 2½ hours.
- Add the sausage, simmer for another 30 minutes.
- Meanwhile, prepare the rice: In the medium pot, bring water and rice to a boil, reduce heat, cover and simmer for 20 minutes.
- Serve beans over rice.
Nutrition
Nutrition Facts
Louisiana Red Beans and Rice
Amount per Serving
Calories
396
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
48
mg
16
%
Sodium
519
mg
23
%
Potassium
537
mg
15
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
18
g
36
%
Vitamin A
713
IU
14
%
Vitamin C
23
mg
28
%
Calcium
44
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Andouille Sausage, Bay Leaf, Bay Leaves, Bell Pepper, Brown Rice, Cajun Seasoning, Chicken and Rice Soup, Dried Beans, Garlic, Garlic Cloves, Kidney Beans, Onion, Parsley, Red Beans, Sage, Thyme