This is a classic Cajun red beans and rice recipe. In this recipe, I’ve added Spanish Chorizo sausage, which imparts lots of flavor.
1 pound of dry red kidney beans (soaked overnight)
1 large Vidalia or Spanish sweet onion, diced
3 stalks of celery hearts, diced
1 large green bell pepper, diced
2 tablespoons of garlic, minced
1 teaspoon of kosher salt
1 teaspoon of dried thyme
½ teaspoon of cayenne pepper
½ teaspoon of crushed black pepper
1 teaspoon of crushed red pepper
1 pound of Chorizo sausage or smoked sausage of your choice
6 cups of cooked long grain rice
Drain the kidney beans and place into a large stockpot. Add 6 cups of water to cover the beans.
Add to the pot the sausage and vegetables. Also add the garlic, salt, thyme, cayenne pepper, black pepper and crushed red pepper.
Bring to a boil and then reduce the heat to a simmer and cook for two hours or until tender. Add water if necessary.
Serve with rice.
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