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Cajun Red Beans and Rice
Nesting Lane Indulge
Cajun Red Beans and Rice Andouille sausage recipe is a great dinner option when you want to indulge in a Southern classic.
5
from 1 vote
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Prep Time
25
minutes
mins
Cook Time
3
hours
hrs
5
minutes
mins
Soaking Beans
8
hours
hrs
Total Time
11
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
8
Equipment
Large Pot
Large Skillet
Large Saucepan
Measuring Spoons
Measuring Cups
Ingredients
1x
2x
3x
1
pound
dry kidney beans
¼
cup
olive oil
1
large
onion
chopped
1
green bell pepper
chopped
2
stalks
celery
chopped
2
tablespoon
minced garlic
6
cups
water
2
bay leaf
1
tablespoon
dried parsley
1
teaspoon
dried thyme
1
teaspoon
Cajun seasoning
½
teaspoon
cayenne pepper
¼
teaspoon
dried sage
1
pound
andouille sausage
sliced
4
cups
water
2
cups
uncooked long grain white rice
Instructions
Rinse dry kidney beans thoroughly.
Place the beans in a large pot of water and allow them to soak overnight.
Heat oil in a skillet over medium heat.
Add the chopped onion, bell pepper, celery, and garlic to the skillet and cook for 3 to 4 minutes.
Rinse the soaked beans and transfer them to a large pot.
Add 6 cups of water to the pot and stir in the cooked vegetables.
Season the mixture with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage.
Bring the pot to a boil and then reduce the heat to medium-low.
Allow the mixture to simmer for 2½ hours.
After the 2½ hours, add the sausage to the pot.
Continue to simmer for another 30 minutes.
Meanwhile, in a separate saucepan, bring water and rice to a boil.
Reduce the heat, cover, and simmer for 20 minutes.
To serve, place some steamed white rice on a plate and ladle the beans over it.
Notes
Servings Per Recipe
8
Nutrition
Calories:
630
kcal
Carbohydrates:
79
g
Protein:
24
g
Fat:
24
g
Saturated Fat:
7
g
Cholesterol:
33
mg
Sodium:
604
mg
Potassium:
1027
mg
Fiber:
10
g
Sugar:
3
g
Vitamin C:
17
mg
Calcium:
97
mg
Iron:
7
mg
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