Louisiana Red Beans and Rice


1 pound dry kidney beans
1/4 cup olive oil
1 large onion
1 green bell pepper
2 stalks celery
2 tablespoons minced garlic
6 cups water
2 bay leaves
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/4 teaspoon dried sage
1 pound andouille sausage, sliced
1/8 cup apple cider vinegar
Salt and Pepper to taste (or on the plate, rather then in the pot)

White Rice Ingredients
(or make 2 cups of dry according to your rice’s directions)
4 cups water
2 cups long grain white rice
2 Tablespoons of oil or butter (or 12 grams of coconut oil)

Rinse beans and soak overnight. The “quick soak” methods don’t soften the beans enough for this.

Make 2 cups of dry rice according to directions on the package, and refrigerate until cold. Break up rice.

Rinse beans and transfer to a large pot with 6 cups water. Chop (or use food processor) onion, pepper, garlic, and celery and add to a skillet with the 1/4 cup olive oil over medium heat for 3 minutes and stir cooked vegetables into beans and water. Add bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, then reduce heat to a simmer and cover. Cook for 2 1/2 hours stirring occasionally. With a tough spoon, potato masher, or blender, smash the beans until the sauce gets the desired texture (I’ll break most of the beans with the masher at least once). Stir sausage into beans, and continue to simmer for 30 minutes.  Finish by stirring 1/8 cup apple cider vinegar into the beans and serve over rice.