Red Beans and rice

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Serves 4 -6 

1 pkg. dried kidney beans

1 large onion, diced

4-6 celery stalks, diced

1 large green bell pepper, diced

3 cloves garlic, minced

6 cups water ("High-Quality H₂O") or Beef Broth/Stock or combination

½ tsp cayenne pepper

1 tsp dried thyme

1 tbsp dried parsley 

1 tsp Cajun seasoning (I like  Tony Chachere's )

1 tbsp olive oil

1 lb Andouille sausage. Can sub sausage of your choice - I like Slovacek's jalapeno sausage. 

Salt/Pepper  

Soak beans overnight. Remove any stems, broken beans, or rocks from the water. 

The next day, drain beans. In a skillet, heat oil and add cut-up sausage. Brown for a few minutes, then remove sausage. In a skillet, add "trinity" (onions, celery, bell pepper). Cook until onions are translucent and peppers have softened. Add garlic, Stir.  Transfer to stockpot.

In a stockpot, combine beans, broth, seasonings, and vegetables. Stir. Bring to a boil, then reduce heat to simmer. Cook for 2 hours or until beans are soft and creamy. Salt/Pepper to taste. Add sausage and simmer for an additional 30 min - 1 hour. 

Serve warm with or over rice. Garnish with parsley and green onions. 

BONUS:  I like to serve with some Tony Chachere's seasoned rice.  Don't forget to serve with a side of your favorite Louisiana Hot Sauce. This is mine.