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Red Beans and Rice

1 lb Red beans(soaked overnight)
1 md Yellow onion(peeled & chopd)
1 bn Green onions(chopped fine)
7 Clovs garlic(chopped fine)
1/2 c Chopped parsley
1 Rib celery (chopped)
1/2 c Catsup
1 Green pepper (chopped)
1 tb Worcestershire sauce
2 tb Louisiana hot sauce
2 Bay leaves
1 ts Thyme leaves
1 lb Smoked sausage(cut 1"cubes)
1 lb Pickeled pork(1" cubes)
Salt & pepper to taste
Cooked rice


Drain the beans. Put them in a 6 qt. heavy pot and add 3 qts. of fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down to far. The beans must be covered with water at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered, for 1 to 1 1/2 hours or until the liquid has thickened. Serve over the cooked rice.


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