Louisiana Red Beans and Rice

Here's how I make red beans and rice. First, gather your helpers:

Next, get a pound of dry red beans or red kidney beans that you have soaked and rinsed according to the directions on the back of the bag (overnight is the easiest):

Put the beans in some water so that the water is about half an inch above the beans, like this:

Get an onion and some garlic

 Chop it up

Stir it in with the beans, and heat to boiling on high. 

Once it's boiling, lower the temperature so that it's simmering, put the lid on it, and wait about an hour and a half to two hours, until the beans are soft.  This is the temperature I set it on:

 Now, since you already have your cutting board out, you might as well cut up your sausage while the beans cook. Manda sausage is the best, but you may only be able to get it in Louisiana, so just use your favorite.

By now your helpers are tired, and want a snack.

Even if they're too young for one...

Now, here's about how much sausage I used, and it actually turns out to be a lot, so use less if you like:

This is where you get to be creative. Cut your sausage however you like. I like the smaller chunks, because they're harder for the sausage-stealer in your family to pick out, but you might prefer to cut the chunks larger so you get a mouthful of sausage:

Put the sausage in another pan

And cook on medium-high

 

Until lightly browned, like this:

Set the sausage aside

Now pull out your salt, pepper, and Tony Chachere's. Once the beans are soft, add the sausage and season to taste, as spicy and salty as you like it.

 Stir it up, and cook it for another hour or so, so the flavors meld.

Serve over rice. It's best with homemade cornbread, deviled eggs, and sweet tea. 

Hope you like it!