LOUISANA RED BEANS AND RICE

LOUISIANA RED BEANS AND RICE
- One (1) pound dry kidney beans
- One Quarter (1/4) cup of olive oil
- One (1) large onion, chopped
- One (1) green bell pepper, chopped
- Two (2) tablespoons minced garlic
- Two (2) stalks of celery, chopped
- Six (6) cups of water
- Two (2) bay leaves
- One Half (1/2) teaspoon cayenne pepper
- One (1) teaspoon dried thyme
- One Quarter (1/4) teaspoon of dried sage
- One (1) tablespoon of dried parsley
- One (1) teaspoon of Cajun seasoning

- One (1) pound of andouille sausage, sliced
- Four (4) cups of water
- Two (2) cups of long grain white rice

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