Red Beans & Rice

A classic Louisiana dish that my family loves. It is a little time intensive, but it makes a ton and the leftovers taste even better!

Red Beans & Rice

Serves 6-8

  • 1 pound bag of dried kidney beans, soaked according to package directions*
  • 1 onion, diced*
  • 1 green bell pepper, diced*
  • 3 stalks of celery, diced*
  • 1 pound of smoked sausage, sliced into 1/2 inch rounds
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • salt, to taste
  • 1 tablespoon of vegetable oil
  • 1 cup of brown rice*

Heat oil in a large pot over medium high heat. Add the sausage and cook until it’s lightly browned on each side. Remove from pot and set aside.

Add the onion, pepper and celery and saute in the remaining oil and fat from the sausage. Cook until onion becomes translucent.Add in the kidney beans, the cayenne pepper, the bay leaf and the reserved sausage along with 7 cups of water. Give it a good stir and raise the heat to high.

Let the mixture come to a boil and then turn the heat down to medium-low and let it simmer for 2-2 1/2 hours, stirring occasionally and adding more water if mixture becomes too dry. The beans are done when they are soft and mash easily when you stir the pot. Once beans are done, remove and trash the bay leaf and then salt them to taste.

When beans are about an hour away from being done, start the brown rice. Cook it according to package directions.

Serve the beans over a couple spoonfuls of rice. Enjoy!


Extra Notes: I often make this meal meatless by leaving out the sausage and adding in 1 tablespoon of smoked paprika (add when you add the cayenne and bay leaf). When going meatless, I use broth (any kind works…veggie, chicken, beef) in place of the water to add flavor.



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