CAJUN RED BEAN AND RICE

As promised, here’s a recipe of Cajun beans and rice I really like. It’s very similar to our Bruine Bonen (Surinamese beans & rice) and the big difference is in the andouille sausage.

The dry beans should be soaked overnight, unless you’re using a pressure cooker or slowcooker. The pressure cooker will significantly cut the cooking time short and the slowcooker, well, needs twice as much time but at least you don’t have to worry that anything will burn. Check out my shop for deals on pressure or slowcookers.

1 lb dry kidney beans

1/4 cup oil

1 large onion, chopped

1 green bell pepper, chopped

2 tbsp garlic, minced

2 stalks celery, chopped

6 cups water

2 bay leaves

1/2 tsp cayenne pepper

1 tsp dried thyme

1/4 tsp dried sage

1 tablespoon dried parsley

1 tsp Cajun seasoning

1 lb andouille sausage, sliced

4 cups water

2 cups long grain white rice

Rinse beans and soak in a large pot of water overnight. You can also use canned beans, just keep in mind that it will taste slightly different. Another shortcut is using a pressure or slowcooker.

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

Rinse beans and transfer to a large pot adding 6 cups water. Stir cooked vegetables into beans. Add bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to a boil, then reduce heat to medium-low and simmer for 2 1/2 hours.

Stir sliced sausage into beans, and continue to simmer for 30 minutes.

Serve beans over steamed white rice and enjoy some good Louisiana Red Beans and Rice!