Red Beans and Rice
Chew On This TV / Dinner / Gimme A Minute / Recipes

Red Beans And Rice

Creamy, spicy red beans cooked with smoked sausage make a perfect pairing with rice…Red Beans and Rice

I absolutely love red beans and rice…my hubby, however, hasn’t ever been a big fan. Well, I decided to cook some up recently to see if I could change his opinion.

It worked! I guess the hubby just hadn’t had any that he enjoyed before. He sure ate a huge bowl of these!

Gimme a minute and I’ll show you how I make Red Beans and Rice…that’s right the whole recipe in 60 seconds, that’s my kind of fast food!


Red Beans And Rice
Course: Main Course
Author: Isis
Red Beans
  • 1 Tablespoon vegetable oil
  • 1 onion chopped
  • 3 ribs of celery chopped
  • 1 bell pepper chopped
  • 4 cloves of garlic
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne or more if you like it spicy
  • 1 lb smoked sausage cut into 1" pieces (andouille or kielbasa)
  • 1 lb kidney beans soaked and rinsed
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 cups water
  • 1 cup rice
Red Beans
  1. Heat oil in a large pot
  2. Add onion, celery and bell pepper and cook just until onions are soft
  3. Add the garlic, thyme, sage, oregano, salt, pepper and cayenne
  4. Stir to combine and cook until fragrant
  5. Add the sausage, red beans, chicken stock and bay leaves
  6. Bring to a simmer and cook for 2 hours or until beans are tender
  7. Mash about a cup or 2 of the beans to thicken the broth

  8. Continue simmering another hour or so until the broth thickens

  9. Remove the bay leaves
  1. Heat 2 cups of water to boiling

  2. Stir in 1 cup of white rice

  3. Turn heat to low, cover and simmer 20 minutes

  4. Serve with beans

Red Beans and Rice

Spread the love


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Apple Fritter Bread

March 28, 2018