Creole Red Beans and Rice

Shon Borneman


If you like beans and rice, I'm pretty sure you'll like this. My secret is that I wash my beans and pick the bad ones out, then soak them overnight in the beef broth, worcestershire sauce, and liquid smoke. The beans really soak up the flavor instead of just soaking up water. And, as always, I prefer to use Botan rice which is found in the asian section of your grocery store.

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30 Min


1 Hr 40 Min


Stove Top


1 lb
dried red beans
1 1/4 gal
beef stock
1 lb
smoked sausage, andouille is the best
1 can(s)
diced rotel tomatoes, 8 oz.
2 c
onions, chopped
3/4 c
bell pepper, chopped
3/4 c
celery, chopped
1 Tbsp
garlic, finely chopped
1/4 c
green onions, chopped
1/4 c
parsley, finely chopped
8 c
cooked rice (botan rice is best, found in asian section)
2 Tbsp
worcestershire sauce
1/4 tsp
liquid smoke flavoring
1 tsp
louisiana hot sauce
1/4 tsp
white pepper
1/4 tsp
black pepper
1 Tbsp
4 Tbsp
bacon grease or oil

Directions Step-By-Step

Wash and sort beans well. Soak overnight in beef broth, worcestershire sauce, and liquid smoke.
After soak, transfer beans and liquid into a large stock pot.
In a large skillet, melt 2 tbs. bacon grease or oil and saute all vegetables except for green onions. The add the vegetables and spices to stock pot.
Bring beans to a boil over high heat, then reduce heat and simmer for 1 hour.
While beans are simmering, slice smoked sausage. Heat remaining bacon grease or oil in skillet and brown sausage. Add sausage to red beans.
Continue to simmer another 30 minutes. Garnish with green onions and serve over rice.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole
Other Tags: For Kids, Heirloom