In the 19th century, Monday typically was laundry day. Without a washing machine, the lady of the house tended to every article of clothing by hand. That didn’t leave much time for cooking, so dinner had to be something that required little attention. Enter the red kidney bean, brought to South Louisiana by those fleeing Haiti’s slave rebellion.
Cajun Red Beans & Rice Recipe
After soaking the night before, the beans were set on the stove with the “trinity,” the quintessential Cajun cooking base of onions, bell peppers and celery. It also was traditional to throw in the Sunday dinner’s ham bone for flavor. That’s now often replaced with sausage to complete a comfort food familiar to all South Louisiana dinner tables.
Serve your red beans over white rice and offer hot sauce so guests can make it as spicy as they’d like.
Here’s your 
recipe for authentic Cajun red beans and rice:
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon parsley
1 teaspoon Beazell’s Cajun Seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
• 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 3-4 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 Beazell’s. Bring to a boil, then reduce heat to medium-low. Simmer for 2.5 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.
Now that you’ve gotten a taste, come to the Cajun Coast for delicious dining!
