Ingredients:
1 lb dried red kidney beans
1 lb smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
Cooked white rice, for serving
Chopped green onions, for garnish
Directions:
Rinse the red kidney beans under cold water and pick out any stones or debris. Place the beans in a
large bowl and cover with water. Let soak overnight, then drain and rinse.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the sliced smoked sausage
and cook until browned, about 5 minutes.
Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the
vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, bay leaves, dried thyme, dried oregano, and cayenne pepper. Cook for another
1-2 minutes, until fragrant.
Add the soaked and drained red kidney beans to the pot. Pour in enough water to cover the beans by
about 2 inches.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the
beans are tender and creamy, about 1 1/2 to 2 hours.
Once the beans are cooked, use a potato masher to mash some of the beans against the side of the pot
to thicken the mixture.
Season the red beans and sausage mixture with salt and black pepper to taste.
Serve the red beans and sausage over cooked white rice, garnished with chopped green onions.
Prep Time: 15 minutes (plus overnight soaking) | Cook Time: 2 hours | Total Time: About 2 hours 15
minutes + soaking | Servings: 6-8 servings