Red Beans and Rice
Recipe type: Entree or Side Dish
Cuisine: American, Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
Red beans and rice are a simple dish that can simmer in a crock pot or on t a low burner on the stove. Inexpensive, hearty, and nutritious, they're sure to satisfy.
  • 1 pound dry red beans (I prefer small red beans, but some people prefer kidney beans)
  • 6 cups water or broth, (or a combination of the two)
  • 1 large onion, chopped (2 cups)
  • 1 bell pepper, chopped (1 cup)
  • 4 stalks celery, chopped (1 cup)
  • 3 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried sage (optional)
  • 1 pound of cooked smoked or andouille sausage, sliced or chopped into bite sized pieces.
  1. Look through dried beans, carefully checking for and removing any rocks, twigs, and moldy or broken beans.
  2. Rinse beans with cold water.
  3. Place beans in a large pot and cover the beans with water.
  4. Place a lid on the pot, and allow the beans to soak overnight, or for a minimum of 6 hours,in a cool place
  5. Drain and rinse the beans.
  6. Place Beans into a large pot and cover with 6 cups water.
  7. Add onion, bell pepper, celery and garlic to the pot with the beans and stir to incorporate them..
  8. Add bay leaves, cayenne, thyme, parsley, Cajun seasoning, pepper, and sage (if you choose to use sage).
  9. Stir in the seasonings.
  10. Bring to a boil then reduce heat and simmer beans for 1½ to 2 hours.
  11. Add cooked and sliced or diced sausage to the pot and simmer for 30 to 60 minutes longer or until beans are fully cooked.
  12. During the last few minutes of cooking time, prepare rice according to package directions.
  13. Serve over cooked rice with a jar of hot sauce on the side.
Recipe by Patty Cake's Pantry at