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Red Beans and Rice

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Prep Information

Prep Time

25 minutes

Cook Time

180 minutes


6-8 people



  • 1 lb. Dry Kidney beans
  • 1/4 cup California Cuvee Extra Virgin Olive oil
  • 1 large onion
  • 1 green bell pepper, chopped
  • 2 tbsp. minced garlic
  • 2 stalks celery, chopped
  • 6 cups of water
  • 2 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 tbsp dried parsley
  • 1 tsp Cajun seasoning
  • 1 lb. andouille sausage, sliced
  • 4 cups of water
  • 2 cups of long-grain white rice


  1. Rinse beans and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3-4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups of water. 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.
  4. Stir sausage into beans and continue to simmer for 30 minutes.
  5. Meanwhile, prepare the rice. In a saucepan bring 4 cups of water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
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