This takes awhile to make, but it make a huge quantity of tasty, flavourful food.
- 3 14-oz. cans kidney beans
- 1 medium yellow onion
- 3 stalks celery
- 1 large green bell pepper
- 1 lb. hot sausage (andouille or kielbasa)
- 1 Tbsp vegetable oil
- 4 cloves garlic
- 2 whole bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 cubes chicken bouillon
- 1 tsp/to taste cajun seasoning
- 6 sliced green onions, garnish
- 2 cups uncooked long grain rice
Source: Budget Bytes
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Yield: 8-10 servings
- Slice the sausage (lengthwise and then into half moons). Saute the sausage in a large pot over medium/high heat until they are cooked through and nicely browned. Remove them from the pot with a slotted spoon (leave the grease) and set aside until later.
- Clean and dice the onion, celery, green bell pepper and garlic. Add these to the large pot containing the sausage grease and add 1 Tbsp of vegetable oil if needed. Saute the vegetables until they are soft and transparent (about 10 minutes).
- Drain the beans, then rinse them then add them to the pot. Also add 4 cups of water, the bullion, bay leaves, thyme and oregano. Stir it all together well and bring to a boil. Reduce the heat slightly (medium) and boil until the beans are soft (without a lid, about one hour). If the mixture gets dry, add more water.
- Once the beans are soft, use the back of a large spoon to smash about half of the beans against the side of the pot. This will give the beans a nice thick “creamy” texture. Add the sausage back into the pot and continue to boil the mixture until it is to your desired thickness (without a lid, mine took one more hour). Add Cajun seasoning to your liking. The seasoning contains salt so you will probably not need to add that separately.
- During the last hour of cooking, prepare the rice. In another large pot, combine two cups of dry rice with 3.5 cups of water. Bring to a boil with a lid then reduce the heat to low and continue to cook until all of the water has absorbed (about 30 minutes).
- Serve the beans in a bowl (about 1 cup of beans & sausage) with a pile of rice on top (.5-.75 cups of rice). Top the bowl with some freshly sliced green onions.