- 1 lb dry kidney beans
- 1/4 cup EV olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tbsp minced garlic
- 6 cups water
- 2 bay leaves
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1/4 tsp dried sage
- 1 tbsp dried parsley
- 1 tsp cajun seasoning
- 1 lb andouille sausage, sliced
- 2 cups cooked long grain white rice
- Pickle brine
- Rinse beans and soak overnight
- Heat oil in a skillet, cook onion, bell pepper, celery, and garlic 3-4 minutes
- Put beans in large pot with 6 cups water, stir cooked vegetables into the beans
- Add bay leaves, pepper, thyme, sage, parsley and seasonings, bring to boil then reduce to medium low and simmer for 2.5 hours
- Brown sausage on stove then stir into the beans, simmer 30 minutes
- Prepare rice in rice cooker or on stove top
- Serve beans over rice and drizzle some pickle brine over the top