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Red Beans And Rice


- 1 lb. dried red beans, rinsed and sorted
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 6 cups chicken or vegetable broth
- 4 cups cooked rice
- Salt, to taste


1. In a large pot, sauté the sausage over medium-high heat until browned, about 5-7 minutes.

2. Add the onion, green bell pepper, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.

3. Add the dried red beans, bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, black pepper, and 6 cups of broth. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beans are tender and creamy. (You can also use a slow cooker and cook on low for 8 hours).

5. If necessary, add more broth or water to keep the beans covered throughout the cooking process.

6. Remove the bay leaves and season with salt, to taste.

7. Serve with cook ed rice. Enjoy!

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