Real Recipes From Real Home Cooks ®

red beans & rice

★★★★★ 1
a recipe by
Terry MacConaugha
Jacksonville, AR

Perfect for fall and winter suppers... Have never had anyone not take seconds!!!!

★★★★★ 1
serves 8
prep time 20 Min
cook time 8 Hr

Ingredients For red beans & rice

  • 1 lb
    smoked sausage - sliced (i use beef/turkey/pork smokies, cut in half)
  • 4 can
    light red kidney beans (bush brand preferred)
  • 2
    celery stalks, large - fine chopped
  • 1
    texas sweet onion, large - fine chopped
  • 2
    garlic cloves, finely minced
  • 2
    bay leaves, small
  • 1 tsp
    rosemary, fresh - finely minced
  • 1/8 c
    liquid smoke flavoring - hickory
  • 1 can
    green chilies (4 oz)
  • 1 tsp
    ground cumin, be generous - to taste
  • black pepper, ground - to taste
  • salt - to taste

How To Make red beans & rice

  • 1
    Using a bit of olive oil, sauté the onion and celery until translucent… add garlic and sauté a minute or two longer… Drain the beans, reserving the liquid.
  • 2
    Place the sauted onion, celery, garlic, beans (drained), bay leaves, rosemary, and liquid smoke into the crock pot. Stir thoroughly, and cover.
  • 3
    Cook on high for 30 minutes to get everything really hot. Turn to low. Add about 1/4 cup of the reserved bean liquid.
  • 4
    Add the sliced sausage, and the cumin.
  • 5
    Cook on low for 6-8 hours, stirring thoroughly every hour or so.. Squish a few of the beans agains the side of the pot to help give the mixture the creamy consistency. Add more of the bean liquid as desired to achieve desired consistency.
  • 6
    At the 5 hour mark, add the green chilies... stir thoroughly.
  • 7
    At the 7 hour mark, taste for pepper, salt, and cumin. Add to taste. Keep on low or warm until ready to serve. Serve with hot steamed rice, cornbread, and a tossed green salad!
  • 8
    Is good the next day... Can be reheated in the crock or in the microwave!

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