This dish was part of a meal that was created for the subreddit, /r/52weeksofcooking, where the theme was “Southern”. I am just going to start that this makes a lot but I am 100% ok with that. I plan to eat this for days because of how good it is. It might look like a pain due to the waiting and simmering time but I barely noticed it.
I used plain water to simmer this in but next time I think I will use a broth for a more in depth flavour.
A** Blood is a hot chili powder that I make with ghost chilis but you can use any sort of hot sauce or powder.
- Cuisine: Cajun
- Preparation Time: 15 minutes
- Cooking Time: 190 minutes
- Waiting Time: 12 hours
- Rinse Kidney Beans in a colander and then place in a large pot or bowl. Cover with water and let refrigerate overnight.
- In a large skillet, start heating up the Olive Oil.
- Chop the Onion and Green Bell Pepper, peel and mince the Garlic, and slice the Celery.
- In the hot Olive Oil, cook the chopping Onion, Green Bell Pepper, minced Garlic, and sliced Celery. Cook until the Onion starts to turn translucent (about 3 – 5 minutes).
- Rinse the soaked Kidney Beans in a colander and transfer to a large pot. Cover with 6 cups of water.
- Stir in the cooked Vegetables into the Beans. Season with the Bay Leaves, Cayenne Powder, A** Blood, Thyme, Sage, Parsley, and Cajun Seasoning.
- Bring to a boil, then reduce heat to medium-low, and simmer for 2 1/2 hours.
- Meanwhile, slice the Andouille Sausage.
- After 2 1/2 hours, add the sliced Sausage, and continue to simmer for 30 minutes.
- Meanwhile, add the Rice to another pot along with 5 cups of water.
- Bring the Rice to a boil, cover, reduce heat to low, and simmer until all of the water is absorbed (about 20 – 25 minutes).
- Remove the Rice from heat, uncover, fluff with fork, recover, and let sit until the rest of the Beans are cooked.
- Serve the Beans over the Rice.