Red Beans and Rice | Liz Winslow – Engage Princeton

Ingredients

• 1 pound red kidney beans
• 2 quarts water
• 2 medium to large onions, chopped
• 1 bell pepper, seeded and chopped
• 1 large bunch scallions, chopped
• 3 bay leaves
• 1/2 tsp thyme leaves
• 3 cloves garlic, minced
• 2 tbsp minced parsley
• 1 12oz. package andouille sausage; quarter each link then cut into tiny pieces
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 6 to 8 cups hot cooked rice