Categories: Meals
Ingredients
- 1 lb. pkg. red kidney beans
- 1 tbsp. olive oil
- 1 lb. smoked sausage, sliced
- 1/4 cup unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 garlic clove, chopped
- 32 oz. chicken broth
- 4 cups water
- 1 bay leaf
- 2-3 tsp Cajun seasoning
- Hot cooked rice, to serve
- Garnish: chopped fresh thyme
Directions
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Rinse and sort beans. In a large Dutch oven, combine beans, add water to cover by 2 inches. Let stand for 8 hours. Drain.
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In a large cast-iron Dutch oven, heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 8 minutes. Remove from pan using a slotted spoon, and set aside. Heat drippings and butter over medium-high heat. Add onion, celery, bell pepper and garlic; cook, stirring frequently, until tender, about 10 minutes. Add beans, sausage, broth, 4 cups water, bay leaf, and Cajun seasoning; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, until beans are tender and mixture begins to thicken, about 2 hours. Serve with rice. Garnish with thyme.