The other day, I made this recipe with Mrs. Hillbilly, and let me tell you Bob, it was DELICIOUS. I’m a big “beans and rice” girl to begin with, but had never had it prepared quite like this. Well after sampling this recipe, it’s going on my permanent recipe rotation. So so good! And you could easily adjust the spice to your liking. Add a little more cayenne if you’re feeling crazy, or take it out if you’re a spice wimp! It’s very versatile like that!
Ingredients
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
Directions
Rinse and soak beans overnight.
In a skillet, heat oil over medium heat. Saute onions, peppers, garlic, and celery in heated olive oil over medium heat for 4 minutes. Fill a large pot with 6 cups of water. Pour in rinsed beans and sauteed veggies. Add bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning, and stir. Bring to a boil, and then simmer for 2.5 hours on medium-low. Stir in sausage and continue to cook for 30 minutes.
Once you’ve added the sausage, prepare your rice {I always use my rice cooker, but I’ve included instructions in case you don’t have one. And if you don’t have one, you need one. They are everything!}. In a separate pot, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove bay leaves and then serve over rice. Enjoy!
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Tisha says
Red beans are also easy to cook in the slow cooker, which is the way do it most often here. My kids like it served with chopped green onions and cheddar cheese. A definite winner.
MEM says
Hi Mavis,
I think you should edit the recipe to remind people to remove the bay leaves before serving.
They are not edible and can cause choking. Thanks!
Kristina says
This is a staple in our home, and Mrs. HB’s recipe is very similar to mine (which I got from the cafeteria ladies in the student union when I was at LSU). Perfect dinner for Mardi Gras day!!
Becky-TN says
Hey Geaux Tigers, Kristina!
Being from SW Louisiana (and an LSU grad), was so happy to see Andouille sausage in your recipe, Mavis. Everytime we head home for a visit, we load up an ice chest of sausage, crawfish tails, roux (hubby made a chicken and sausage gumbo on Sunday), Camelia beans…boy, I miss the food. Happy Mardi Gras, by the way!
My red beans and rice recipe calls for less ingredients. Red Bean, sausage, small onion (diced), 1 bay leaf, Tony’s/Slap ‘Ya Mama. All in a crockpot except the sausage. About 2 hours before done, brown sausage in a skillet (render the fat and flavor – makes all the difference in the world) then add the sausage to the crockpot. Serve over rice.
Take Care – love your site, Mavis!
Becky
jackie says
The man in my life passed me this exact recipe a week ago, so I made it on the weekend. Our local meat market in Lake Geneva, Wisconsin makes their own Andoulle and had it on special. This recipe is so good, I brought some to a sick friend yesterday and had some for a late breakfast today. An economical recipe for a lot of good food!
Mavis, does she have a favorite recipe for jambalya?
Mavis Butterfield says
I’ll ask.
susan says
I’ve read and re-read, sometimes I miss it, but I don’t see the rice listed in the ingredients?
Looks delicious!
Rebecca in MD says
Hi Mavis,
I know you love your rice cooker, but in my down-sized home I prefer to do it in the microwave. Thought your readers might enjoy this recipe.
Perfect Microwave Rice
• 2 cups long grain rice
• 3 1/2 cups water or stock
• 1 1/2 teaspoons butter or oil
• Salt and freshly ground black pepper
Directions
Place rice in a fine mesh sieve and rinse under cold water until the water is clear.
Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough.
Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.