Red Beans and Rice

Russ Myers


Red Beans and Rice…a New Orleans tradition.

Did you know Red Beans and Rice are a Monday tradition? Well, do you know why? I’ll tell you. In the older days families had a sit down dinner on Sunday’s which was a big meal. Monday was always a laundry day for the women who kept the homes so they would use the left over pork bones and add the red beans and other ingredients letting it simmer on the stove all day while they worked on the laundry.

pinch tips: How to Use a Meat Thermometer



4 to 6 Servings


2 Hr


Stove Top


1 lb
dried red kidney beans
1 pkg
smoked sausage
2 Tbsp
vegetable oil
1 medium
2 large
bell peppers
3 or 4 stalk(s)
6 clove
garlic, minced
ham hock (you can find them in the meat section of your grocery store)
bay leaves
2 tsp
1 tsp
black pepper
1 tsp
or more red pepper (cayenne)
2 qt
shredded cheese (optional)
tabasco or hot pepper sauce (optional)

Directions Step-By-Step

Rinse beans, pick for any debris and cover with warm water for at least 24 hours. I change my water 3 to 4 times during the process. The water of course gets cold which is fine. Just put warm water back in when you change it out.

Once they are soaked and plumped, drain the water and set aside.
Take the smoked sausage and cut it into small bite size pieces (you can use any variety you like) and brown the pieces. I think this just brings out the flavor more. I use the same pot to brown that I am going to cook the beans in as well.

Set aside the sausage to be added back later and move on to the other ingredients.
Add the oil to your pot and heat over medium high. Throw in your onion, bell pepper, celery, Cayenne, black pepper and salt and cook until the vegetables are tender, about 7 minutes. Add the garlic and cook another 2 minutes stirring frequently. Add the ham hock, bay leaves, water and beans to the pot and bring to a boil
Cover, reduce heat and simmer for about 2 hours stirring occasionally. Uncover and continue to simmer about another hour until you find the consistency you like. You can always mash with a fork if you want.

Add your browned sausage near the end. It only needs to warm.

Remove bay leaves and pour over rice. I top mine with a small amount of shredded cheese. It just adds a little small something but doesn’t change the flavor.

Also, some people like to top it off with Tabasco if you want more heat. Enjoy!!!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Heirloom