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Red Beans and Rice

A family favorite from New Orleans. This recipe is doubled and makes one large stock pot. Serve over white rice.
Prep Time20 minutes
Cook Time3 hours 45 minutes
Total Time4 hours 5 minutes
Author: Jeanette Ryan

Ingredients

  • 2 lbs dried red beans small red or kidney
  • 4 tbs butter
  • 1.5 lbs andouille sausage, sliced I use 2 packages of Aidells andouille sausage
  • 2 yellow onions chopped
  • 2 green bell peppers seeded and chopped
  • 4 stalks celery chopped
  • 6 cloves garlic
  • 1 large ham bone with meat or smoked ham hock
  • 3 bay leaves
  • 2 tsps salt
  • 2 tsps Worcestershire sauce
  • 1/2 tsp thyme
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp Tabasco sauce

Instructions

  • Soak beans overnight in room temperature water.
  • In a large stock pot, melt butter over medium high heat, add the sausage and cook until it starts to brown (about 5 to 7 minutes). Remove sausage from pan and set aside.
  • Lower heat to medium. Add onions, pepper and celery and cook until tender (about 7 minutes). Add garlic and cook for another minute.
  • Pour 12 cups of water into the pot over the vegetables. Add the soaked beans, ham hock, bay leaves and remaining ingredients and bring to a boil. Reduce the heat to low and cook uncovered for one hour.
  • Add reserved sausage to stock pot. Continue cooking until beans are soft, another 1.5 to 2.5 hours