Red Beans and Rice

Sheri Raleigh-Yearby


Cooking red beans and rice on a Monday is a time honored Louisiana tradition. Monday was also wash day. So someone would put on the beans, another would cook the rice, cornbread etc. You get the gist. The ladies would wash and hang out their clothes to dry while the children scampered around the yard and handed them the clothes pins! When the wash was done, dinner was all ready to go!

Tres Bien! Bon Appetit!

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24 Hr 30 Min


1 Hr 30 Min


Stove Top


6 c
vegetable or chicken stock
1 lb
small, red, kidney beans (camellia's if available
1 c
green onions, chopped
1 c
onions, vidalia, chopped
3 clove
garlic, minced
1 lb
andouille sausage or ham bone
1 Tbsp
creole seasoning
salt and pepper, to taste
6 c
cooked rice

Directions Step-By-Step

In a heavy 3 to 4 quart saucepan, bring the water to a boil over high heat. Drop in the beans and boil briskly, uncovered, for 2 minutes. Then turn off the heat and let the beans soak for 1 hour.
Drain the beans in a strainer set over a large bowl; place beans and vegetable or chicken stock back into the sauce pan.
Pan sear thinly sliced Andouille sausage. Saute green onions, onions. Add to par-boiled beans. NOTE: If using a soup bone, add this into the bean and sauteed vegetables. Cook on medium to high heat until they come to a rolling boil.
Turn heat down to simmer, stirring frequently and cook for 1 hour or until fork tender.
Serve over hot fluffy long grain rice.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole