Ingredients: 

For red beans

  • 2 tablespoons vegetable oil 
  • 1 pound Andouille sausage, cut into a large ½” dice 
  • 1 medium onion, chopped 
  • 2 medium green bell peppers, chopped 
  • 3 stalks celery, chopped 
  • 2 teaspoons kosher salt 
  • 1 teaspoon freshly ground black pepper 
  • 5 cloves garlic, minced 
  • 3 bay leaves 
  • 1 teaspoon dried thyme 
  • 1 ½   teaspoon cayenne pepper 
  • 2 quarts water 
  • 1 pound red kidney beans, rinsed and picked of debris 
  • 1 tablespoon apple cider vinegar 

For rice

  • 3 cups water 
  • 1 1/2 tablespoons unsalted butter 
  • 2 cups long-grain rice 
  • 1/2 to 1 teaspoon kosher salt 

 Instructions: 

  1. Add the vegetable oil in a heavy bottomed pot and set over high heat. Add the sausage and cook until the sausage is browned, about 3-5 minutes. Remove the sausage. 
  2. Turn the heat to medium low and add the onion, bell pepper, celery, salt and pepper to the pot. Cook on low heat, stirring frequently, until the onions and celery and bell peppers are tender, 8-10 minutes. Be sure to scrape the bottom of the pot so that the brown bits that have cooked on the bottom of the pot get added to the vegetable mix. 
  3.  Add the garlic, bay leaves, thyme, cayenne pepper and cook for 1 to 2 minutes, stirring constantly. Add the water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes.  
  4. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer a creamier texture, mash some of the beans in the pot. Add the apple cider vinegar to finish your beans.  Feel free to add more if you enjoy bright tanginess in your dish.  
  5. In a saucepan, melt the butter over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.