Red Beans and Rice Thursday, January 10, 2013


1 pound dry kidney or red beans, simmered until tender OR
4 cans kidney or red beans, rinsed and drained
1 large onion, diced
1 green bell pepper, diced
3-4 cloves garlic
2 stalks celery, diced
1/2 tsp cayenne pepper
1 tsp dried thyme
1 TBSP dried parsley
1 tsp Cajun seasoning
1 pound Andouille sausage, diced
2 cups water
white rice, cooked
salt and pepper to taste


1. In a large skillet or Dutch oven, saute sausage in batches. Set aside.
2. In the same skillet, saute onion, bell pepper, garlic and celery for about 4-5 minutes. Add cayenne pepper, thyme, parsley and Cajun seasoning. Add water and bring to simmer.
3. Simmer vegetables for about 1/2 hour, or until tender. Add beans and sausage to the pot, and season with salt and pepper to taste. Bring pot to a simmer, and simmer for 10 minutes to combine flavors. Serve over rice.


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