Red Beans and Rice New Orleans Style Monday, February 24, 2014


1 lb dry kidney beans
2 TBSP olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 TBSP minced garlic
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 tsp Cajun seasoning
1 lb andouille sausage, sliced
2 cups long grain white rice


Rinse beans, and then soak in a large bowl of water overnight. In a large pot, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to the pot with the cooked vegetables. Season with bay leaves, cayenne pepper, thyme, sage, and Cajun seasoning. Add 6 cups water and 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. Meanwhile, prepare the rice according to pkg directions. Serve beans over steamed white rice.


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