Join KindChef Deb Lang to make Louisiana Red Beans and Rice (based on this recipe from All Recipes.) This authentic recipe features incredible Cajun flavor, flavorful spices, and Andouille sausage! You’ll want to prep your vegetable and soak your dried kidney beans overnight with twice their volume in water.
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
We’re sharing another Juneteenth recipe – this one for dessert – here, too. Please feel free to make and share it, too!! It’s Millie Peartree’s recipe for Sock-It-To-Me Cake, which was published in the NYT (https://cooking.nytimes.com/recipes/1024213-sock-it-to-me-cake?campaign_id=58&emc=edit_ck_20230612&instance_id=94793&nl=cooking®i_id=53472242&segment_id=135347&te=1&user_id=085e7824f40205d19036ccd434331b7d)
Authentic Louisiana Red Beans and Rice
Ingredients
- 2 pounds dry kidney beans
- ¼ cup olive oil
- 2 large onions, chopped
- 2 green bell peppers, chopped
- 4 stalks celery, chopped
- ¼ cup minced garlic
- 12 cups water
- 4 bay leaves
- 2 tablespoons dried parsley
- 2 teaspoons dried thyme
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- ½ teaspoon dried sage
- 2 pounds andouille sausage, sliced
- 8 cups water
- 4 cups long grain white rice
Instructions
- Rinse beans, and then soak in a large pot of water overnight or quick cook as you prefer.
- Heat oil in a skillet over medium heat. Cook onions, bell peppers, celery, and garlic in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 12 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Optional – Homemade Cajun Seasoning (https://www.gimmesomeoven.com/cajun-seasoning/)*
- 3 tablespoons paprika (I prefer smoked paprika)
- 2 tablespoons fine kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 tablespoon cayenne
- 1/2 tablespoon dried thyme
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Louisiana Red Beans and Rice” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
