Recipe Instructions:
Ingredients:
• 1 lb red kidney beans, soaked overnight and drained
• 1 lb smoked sausage or andouille, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish
Instructions:
o In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
o In the same pot, add more olive oil if needed and sauté the diced onion, bell pepper, and celery until softened, about 5 minutes. Add minced garlic and cook for another minute.
o Return the sausage to the pot. Add soaked and drained red kidney beans, chicken broth, bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Stir well to combine.
o Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors have melded together.
o Serve the red beans over cooked white rice. Garnish with chopped green onions.
