Red Beans & Rice

Red Beans & Rice Recipe

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Terry MacConaugha


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


★★★★★ 1 vote

20 Min
8 Hr


  • 1 lb
    smoked sausage - sliced (i use beef/turkey/pork smokies, cut in half)
  • 4 can(s)
    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(s)
    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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About Red Beans & Rice

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy

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