Cajun-Style Red Beans with Andouille over Rice

1. Cook Bacon

Heat a large Dutch oven over medium heat and add the chopped bacon. Cook for about 7 minutes until lightly browned and the fat is rendered.

2. Cook Vegetables

Add the finely chopped onion, green bell pepper, and celery to the pot with the bacon. Cook for about 8 minutes until soft and fragrant. Stir in the minced garlic and cook for another 30 seconds until aromatic.

3. Add Spices and Beans

Stir in ground black pepper, minced oregano, minced thyme, cayenne pepper, and bay leaves. Add table salt, rinsed kidney beans, low-sodium chicken broth, and water. Bring the mixture to a boil, then reduce heat to low and simmer gently for 2 to 2.5 hours until beans are tender and the liquid thickens.

4. Add Sausage

Stir in the sliced andouille sausage and continue to cook for another 30 minutes, allowing the sausage to heat through and meld with the beans.

5. Adjust Seasoning and Serve

Before serving, taste the beans and adjust the seasoning with additional salt and pepper if needed. Serve hot over cooked long-grain rice, and add a dash of hot pepper sauce if desired.