Red Beans and Rice 

Oh! Red Beans and Rice will always be that dish that brings me home. That and Gumbo. 

Red Beans and Rice is one of those Louisiana (or southern really) comfort foods that is just so darn good. 

My kids always ask for seconds when I make a pot of these. I am always sure to make this in my large dutch oven so there is plenty to go around! 
 

• 1lb red kidney beans

• 3tbsp butter

• 2cups onion

• 1cup bell pepper (green)

• 1cup celery

• 6 cloves of garlic

• 2tsp thyme

• 2tsp ground oregano

• 1tbsp salt

• 1tsp pepper

• 2 bay leaves

• 1tsp slap ya mama cajun seasoning

• 1 pound of smoked sausage cut how you'd like

• water (about 4qt)

1. Add butter, onion, celery to the pan.

2. Sauté it down for a few minutes then add your bell pepper.

3. Let that all marry around for a few minutes

4. Add your sausage and cook it for a few minutes

5. Add all your other ingredients to the pot

6. I like to add a lot of water (about 5quarts), but just fill your pot with as much as you'd like or it can hold.

7. Beans take a long time, so let them simmer for a few hours at least. The best pot of beans will cook almost all day long!

8. Serve over rice.

Other things to do to beans... You can add chopped up jalapeño peppers or tabasco peppers. You can add a can of chopped tomatoes. Some southerners swear by it, and some will swear at you for adding that! But you should always experiment with what you may like. Sprinkle some green onions and cayenne on top to make it jazzy.