Red Beans and Rice

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.

  • Servings: 10
  • Difficulty: easy
  • Print


  • Cuisine: Cajun
  • Preparation Time: 15 minutes
  • Cooking Time: 190 minutes
  • Waiting Time: 12 hours


1 lb Dry Kidney Beans
1/4 Cup Olive Oil
1 Onion
1 Green Bell Pepper
7 – 8 Cloves Garlic
2 Stalks Celery
2 Bay Leaves
1/4 teaspoon Cayenne Powder
1/4 teaspoon A** Blood
1 teaspoon Dried Thyme
1/4 teaspoon Dried Sage
1 Tablespoon Dried Parsely
1 teaspoon Cajun Seasoning
12 oz Andouille Sausage
2.5 Cups Jasmine Rice


  1. Rinse Kidney Beans in a colander and then place in a large pot or bowl. Cover with water and let refrigerate overnight.
  2. In a large skillet, start heating up the Olive Oil.
  3. Chop the Onion and Green Bell Pepper, peel and mince the Garlic, and slice the Celery.
  4. 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).
  5. Rinse the soaked Kidney Beans in a colander and transfer to a large pot. Cover with 6 cups of water.
  6. Stir in the cooked Vegetables into the Beans. Season with the Bay Leaves, Cayenne Powder, A** Blood, Thyme, Sage, Parsley, and Cajun Seasoning.
  7. Bring to a boil, then reduce heat to medium-low, and simmer for 2 1/2 hours.
  8. Meanwhile, slice the Andouille Sausage.
  9. After 2 1/2 hours, add the sliced Sausage, and continue to simmer for 30 minutes.
  10. Meanwhile, add the Rice to another pot along with 5 cups of water.
  11. Bring the Rice to a boil, cover, reduce heat to low, and simmer until all of the water is absorbed (about 20 – 25 minutes).
  12. Remove the Rice from heat, uncover, fluff with fork, recover, and let sit until the rest of the Beans are cooked.
  13. Serve the Beans over the Rice.

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