When mom was little, she and her parents and moved from California to New Orlands they didn’t stay long but the flavors stayed with her. Whenever we talk about it, she tells us how one day a week they served red beans and rice at school and how she use to beg to buy lunch that day instead of taking it. Another favorite tale is how she kept finding the baby in the king cakes and had to bring the next one over and over.
She’s passed on her love of those flavors to my sister and I, so we thought we would share our recipe for red beans and rice with you. It’s soooo good! I could eat this every day and never get tired of it.
Ingredients:
1 package spicy nitrate free sausage
1 pound dry kidney beans
1 large chopped onion
2 tablespoons minced garlic
2 stalks chopped celery
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
6 cups water
Related Article: King Cake Recipe
Related Article: King Cake Recipe
Directions:
In a skillet, heat oil over medium heat. Saute onion in olive oil or coconut oil and set aside, do the same with the bell pepper, garlic, and celery.
Quick soak beans. 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 medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes. Cook Rice. Serve together.
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