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Louisiana Red Beans & Andouille Stew

  • 1 lb dry kidney beans
  • ¼ cup olive oil
  • 1 large onion, chopped
  • 1 red or orange bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 2 teaspoons salt
  • 2 bay leaves
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried sage
  • 1 teaspoon Cajun seasoning
  • 5 cups water
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme
  • 1 pkg W. A. Bean Andouille sausage, sliced
  • 2 cups long grain white rice, cooked

Rinse beans and soak overnight in water.

In a large pot, heat the oil over medium heat. Add the onion, bell pepper, garlic and celery and saute until softened. Rinse the beans and add along with the water. Add the salt, bay leaves, cayenne pepper, thyme, sage and Cajun seasoning. Bring to a boil, cover and reduce the heat to medium low. Simmer for 2 ½ hours. Add the sausage, parsley and fresh thyme and continue to simmer for 30 minutes.

Serve over rice.

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