Red Beans and Rice

Jenny Powers


This is a hearty soup with loads of flavor. It's a New Orleans favorite and now one of ours.


☆☆☆☆☆ 0 votes

20 Min
3 Hr
Stove Top


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  • 1 lb
    dried small red beans
  • 1 Tbsp
    olive oil
  • 1 lb
    andouille sausage, sliced (new orleans style)
  • 1
    green bell pepper, diced
  • 3
    ribs of celery, diced
  • 1 large
    onion, diced
  • 4 clove
    garlic, minced
  • 2
    bay leaves
  • 1/4 tsp
    thyme leaves
  • 1 tsp
    tabassco sauce
  • 1 tsp
    lemon juice or red wine vinegar
  • 2
    green onions, chopped for garnish
  • 1 c
    long grain rice cooked according to directions
  • ·
    salt and peper to your liking.
  • 1/2 tsp
    cayenne pepper
  • 32 oz
    carton of chicken broth

How to Make Red Beans and Rice


  1. Sort through the beans and discarded any that do not look good. Rinse the beans and place in a soup pot, cover with water. Bring to a boil for 2 minutes, turn the burner off, place a lid on the pot and let them soak for 1 hour.
  2. Brown the sliced andouille sausage, add the onions, green pepper and celery. Saute until soft.
  3. Add all ingredients to the red beans after their soaking time.

    Bring to a boil, simmer for 2 to 3 hours, stirring often.
  4. When the beans are done, serve over rice with the chopped green onions on the top as garnish.

    Add tabassco to your serving if you like it spicy.

Printable Recipe Card

About Red Beans and Rice

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole

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