Cajun Twins - Red Beans & Rice

• servings: 6 - 8
• active time: 3 hrs
• total time: 5 hrs (including soak)

Ingredients

Prep Time: 20 minutes (plus 2 hours soak)

Cook Time: 2.5 to 3 hours

Yields: 6 to 8 servings

Ingredients:

– 1 pound red kidney beans

– Olive oil

– 1 large onion, diced

– 2 bell peppers, diced

– 1 small bulb garlic, minced

– Salt and pepper, to taste

– 1 package andouille smoked sausage, sliced into half moons

– 2 tbsp powdered chicken bouillon

– Water (enough to cover and cook beans)

– 1 tbsp Tony Chachere’s seasoning

– Louisiana hot sauce, about 10 dashes

– Cooked white rice (jasmine rice preferred)

Directions

1. Sort beans to remove any debris. Rinse several times in cold water.

2. Boil 6 cups water, pour over beans in a large bowl, cover with foil, and soak for 2 hours.

3. Chop vegetables and refrigerate until ready to use. Slice sausage into half moons.

4. In a large soup pot, heat olive oil. Sauté onions, bell peppers, and garlic with salt and pepper until soft.

5. Add sausage and cook until lightly browned.

6. Add soaked beans along with soaking water. Add enough additional water to fill pot about 1 inch from the top.

7. Stir in chicken bouillon, Tony’s seasoning, and hot sauce.

8. Simmer on medium or medium-low for 2.5 to 3 hours, stirring occasionally.

9. Adjust water as needed for desired consistency. Taste and season during cooking as needed.

10. Optional: Around 2.5 hours, smash some beans and return them to the pot for a creamier texture.

11. Serve hot over cooked white rice.