Lagniappe Red Beans and Rice

alberta smith


This recipe was in the back of "New Orleans Legancy" a great book by Alexandra Ripley. Loved the book and my whole family loves this recipe.


★★★★★ 3 votes

4 Hr
Stove Top


  • 1 lb
    dried red kidney beans
  • 2 qt
    cold water
  • 1/2 lb
    ham cut into cubes
  • 1/2 lb
    hot sausage, slice thick
  • 1 bunch
    green onions, including tops
  • 1
    green pepper
  • 2 stalk(s)
  • 3 medium
  • 1 large
    pinch of ground thyme
  • 4
    bay leaves
  • ·
    cayenne pepper or tabasco sauce
  • ·
  • ·
  • ·
    rice not instant

How to Make Lagniappe Red Beans and Rice


  1. Rinse kidney beans twice. Discard any that look bad. Put beans in big heavy pot, at least 3 quart size.(4 quart is better)
  2. Add water ham and sausage. Set uncovered on burner at medium heat. While the beans and meat are soaking and warming, chop and add green onions, green peppers,celery,onions. Then add thyme and bay leaves.
  3. When the mixture boils, reduce heat and cover. Stir every 20-30 minutes for three hours.Then,with a wooden spoon mash about 1/4 the beans against the side of the pot. If they don't mash easily, try again after half an hour.
  4. Forty minute after mashing the beans, taste and season with cayenne pepper or Tabasco sauce.(Don't use too much; this is suppose to be delicious but subtly flavored.) I use a 1/8 tsp cayenne and put Tabasco and cayenne on the table so everyone can add their own heat. Cook for another half and hour while preparing the rice.
  5. Ladle beans and sauce over rice and serve.
  6. It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency. It's even more flavorful re-warmed after a night in the refrigerator.

Printable Recipe Card

About Lagniappe Red Beans and Rice

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

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