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


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1 lb
smoked sausage - sliced (i use beef/turkey/pork smokies, cut in half)
4 can(s)
light red kidney beans (bush brand preferred)
celery stalks, large - fine chopped
texas sweet onion, large - fine chopped
garlic cloves, finely minced
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


  • 1Using 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.
  • 2Place the sauted onion, celery, garlic, beans (drained), bay leaves, rosemary, and liquid smoke into the crock pot. Stir thoroughly, and cover.
  • 3Cook on high for 30 minutes to get everything really hot. Turn to low. Add about 1/4 cup of the reserved bean liquid.
  • 4Add the sliced sausage, and the cumin.
  • 5Cook 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.
  • 6At the 5 hour mark, add the green chilies... stir thoroughly.
  • 7At 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!
  • 8Is 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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