1 pound dry kidney beans

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 tablespoons minced garlic

6 cups water (for beans)

2 bay leaves

1 tablespoon dried parsley

1 teaspoon dried thyme

1 teaspoon Cajun seasoning

1/2 teaspoon cayenne pepper

1/4 teaspoon dried sage

1 pound andouille sausage, sliced

4 cups water (for cooking beans further)

2 cups long grain white rice

Cook Mode Prevent your screen from going dark

Rinse and sort the dry kidney beans, discarding any debris.
In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5–7 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add beans, 6 cups water, bay leaves, parsley, thyme, Cajun seasoning, cayenne, and sage. Bring to a boil.
Reduce heat to low, cover, and simmer for 1–1 1/2 hours, until beans are tender but not mushy.
Add sausage and 4 more cups water. Simmer 30–45 minutes, stirring occasionally, until beans are creamy. Adjust seasoning as needed.
Meanwhile, cook rice: rinse, then combine with water (1:2 ratio) in a saucepan. Bring to boil, cover, and simmer until tender, 15–20 minutes. Fluff with fork.
Serve beans generously over rice.

For a vegetarian version, omit sausage and use vegetable broth with smoked paprika for depth.

Use a pressure cooker to shorten bean cooking time to about 25–30 minutes.

Canned beans can be substituted but should be added toward the end to prevent overcooking.

Thicken beans by mashing some against the pot sides or simmering uncovered.

Freezes well for up to 2–3 months.