photo (1)I don’t go to very many cooking seminars. But, the offer to attend a free seminar on Cajun cooking enticed me. Recipes included dirty rice, gumbo and this one, Cajun-style Red Beans and Rice. All three recipes used the “trinity” of bell peppers, celery and onions. And, all three dishes used rice. It was fun to watch as the chef finished one dish and moved on to make the next. I just made the beans and rice dish. I’ll make the other two cajun rice dishes soon.

1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Rinse beans and then soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans and transfer to a large pot. Add water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to a boil and then reduce heat to low. Simmer for 2 1/2 hours. Make sure beans are tender or continue to cook until tender. Stir sausage into beans. Simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat. Cover and simmer for 20 minutes. Serve beans over steamed white rice.