Stovetop Red Beans and Rice

Debby DeRousse


Another recipe from Southern Living magazine.this is a low-fat spin on Louisiana favorite. I served hot sauce on the side and cornbread. A side of greens would be good with this too.


★★★★★ 2 votes

10 cups
15 Min
2 Hr 45 Min


  • 1 lb
    dried red kidney beans
  • 1/2 lb
    andouille smoked chicken sausage, thinly sliced
  • 3
    celery ribs,chopped
  • 1
    green bell pepper, chopped
  • 1
    medium onion, chopped
  • 3 clove
  • 1 Tbsp
    creole seasoning
  • 3 c
    uncooked long-grain rice
  • ·
    garnish:sliced green onions

How to Make Stovetop Red Beans and Rice


  1. Place beans in a dutch oven;add water 2 inches above beans. Bring to a boil. boil 1 minute;cover,remove from heat, and soak 1 hour.Drain
  2. Saute sausage and next three ingredients in dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic;saute 1 minute. Add beans,Creole seasoning and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
    meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish,if desired.

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About Stovetop Red Beans and Rice

Course/Dish: Rice Sides

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