Red Beans and Rice

Red Beans And Rice


  • 1 Pound Red Beans (Dried Beans)
  • 1 Pound Kielbasa Sausage (Andouille sausage can be used as a substitute)
  • 1 Large Onion (Chopped)
  • ½ cup Bell Pepper (Finely Chopped)
  • 2 Cloves Garlic (Minced)
  • 1 Whole Bay Leaf
  • 1 heaped tablespoon Parsley (Use fresh if available)


  • 1 teaspoon Red Pepper
  • 3-4 Dashes Hot Sauce


The night before or first thing in morning, pour beans in bowl and check for rocks. Then rinse with water. Add enough water to cover beans plus a couple of inches and let sit for at least 6 hours.
Drain water and put beans in a deep 1 gallon pot. Add 1½ quarts water and bring to a boil over medium heat - then turn down to medium heat and simmer.
Sauté onion, bell pepper celery, garlic, and sausage, when finished sautéing pour into pot with beans, add remaining ingredients. Put lid on pot and turn down to simmer for 2-3 hours stirring occasionally. Beans are ready when soft.
Cook rice and serve by pouring beans over rice. You can substitute the red pepper with Creole seasoning or use both and adjust to taste. I also use pintos for this recipe and really like them better.

November 29th, 2011 Posted by | Main Dishes, Recipes | no comments

Leave a Reply