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Red Beans and Rice
Prep Time 2 hours
Cook Time 3 hours
Servings
Ingredients
Prep Time 2 hours
Cook Time 3 hours
Servings
Ingredients
Instructions
  1. Place red beans into a large bowl, and cover with water by several inches. Soak overnight.
  2. In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
  3. Drain and rinse red beans, add them to the soup pot with the vegetables. Cover with water and cook over medium to low heat. Season pot with salt, black pepper, and Creole seasoning.
  4. Reduce heat to low and cook until beans are tender, about 4 hours. When beans are tender add the sausage cut into bit size pieces. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
  5. Red beans should have a thicker liquid. If water starts to run low just add water slowly so it doesn’t create the consistency of a soup, these are very creamy beans. Serve red beans over hot cooked rice.
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Print Recipe
Red Beans and Rice
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Soak red beans in water overnight.
  2. The next day, drain and rinse the beans to remove starch.
  3. In a deep pot sauté olive oil and trinity together over medium until they are tender and slightly browned.
  4. While vegetables are cooking slice Andouille in to small rounds. Cut each piece in half and then in have again.
  5. Add Andouille and garlic to the pot and cook for 10 minutes.
  6. Add chicken stock, water, bay leaves, and Cajun seasoning to the pot and bring it to a boil.
  7. Boil for 5 minutes, then turn heat down and simmer for two hours, or until beans are soft.
  8. Turn off the heat and cover for 15 minutes. Some beans will remain whole and others will fall apart to create a thick sauce.
  9. Serve with white rice and season with salt, pepper, and hot sauce to taste.
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