Irish Channel New Orleans-Style Red Beans & Rice
Categoreis: Cajun, Creole, Ethnic, Dixie, Southern Meat, Vegetable, Side dish
Yield: 6 servings
1 lb Andouille sausage sliced
1 lb Dry kidney beans
1/2 c Olive oil
1 ea onion chopped
1 ea Green Bell pepper seeded & chopped
1 ea Garlic clove minced
2 ea Celery ribs diced
5 c Water
1 c Beer
3 ea Bay leaves
1/2 ts cayenne pepper
1 ts Dried thyme
1/4 ts Dried sage
1 tb Fresh parsley chopped
1 ts Cajun seasoning
4 c Water
2 c Long grain white rice cooked
Rinse beans then soak in a large pot of water overnight.
Heat oil in a cast iron skillet over med=heat.
Saute onion, bell pepper, garlic & celery for 3-4 mins.
Bring a large pot of 5 cups mof water & 1 cup of beer to a boil.
Rinse beans then add to pot.
Stir cooked vegetables into beans.
Season with bay leaves, Cayenne pepper, thyme, sage, parsley & Cajun seasoning.
Bring back to a boil then reduce heat to med-low.
Simmer for 2 1/2 hrs.
Stir sausage into beans then continue to simmer for 30 mins.
Serve beans over white rice.
ORIGIN: Lenore Broussard, New Orleans-LA, circa 2010