Red Beans and Rice

Hey ya’ll red beans and rice are a staple around my house. We cook them every week.  As a tradition in the south red beans are cooked on Mondays, because Monday is traditionally wash day. The beans take about 3 hrs to cook, and all you have to do is stir them once in a while. Then you can spend the rest of your day doing the wash or whatever chores need doing around the house. I hope your family will enjoy them as much as mine does. Remember if you are in need of any cooking or baking supplies please see my store. Your sure to find what you need at a really great price. Thanks ya’ll.


  • 1 pound dried red beans, rinsed and sorted over
  • 1 1/2 cups chopped yellow onions
  • 3 tablespoons bacon grease
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1 pound smoked sausage, cut in 1/4 slices
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish


  • In a large pot, heat the bacon grease over medium-high heat.
  • Add the onions, celery and bell peppers to the grease in the pot.
  • Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
  •  Add the bay leaves, parsley, thyme, sausage,and cook, stirring, to brown the sausage, about 4 minutes.
  •  Add the garlic and cook for 1 minute.
  • Add the beans and stock or water, stir well, and bring to a boil.
  • Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
  • Serve over rice and garnish with green onions.

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Posted in Mains, Recipes

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NaBloPoMo May 2013


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