Cajun Rice and Beans


  • 1lb kidney beans
  • 1 med onion, diced
  • 1 med green bell papper, diced
  • 1 cup celery, diced (I omitted this because I ran out.)
  • 4 fat cloves of garlic, minced
  • 4 bay leaves
  • 1 tsp thyme
  • 2 tsp parsley
  • 1-2 tsp cajun seasoning
  • salt
  • butter
  • ~6-7 cups water (or half chicken stock)
  • 4 big links or 1lb andouille sausage, sliced*
  • cooked rice
  • Optional: tabasco sauce and or vinegar to serve. Note on vinegar: makes beans cook slower! Don’t add it until you serve.

*Feel free to use vegetarian substitute! Just make sure you get the right flavor. I actually used a chicken and turkey andouille.


  1. Soak beans overnight in enough water to fully submerge them by 2 inches+. The next day: rinse and set aside.
  2. In a 5 qt dutch oven, heat a pat of butter over med high heat. Saute onions until just soft (~3min) then add bell peppers and celery. Continue to saute (~3 min).
  3. Add garlic and seasonings. Mix.
  4. Add liquid and bring to a boil. Reduce heat to low.
  5. Add beans, a pinch more salt, then cover and simmer for 2.5 hours.
  6. Add sausage, mash up some beans up against the side of the pot, then continue to simmer for 30 min.
  7. Serve over rice and top with parsley.

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