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)
green bell pepper, diced
ribs of celery, diced
1 large
onion, diced
4 clove
garlic, minced
bay leaves
1/4 tsp
thyme leaves
1 tsp
tabassco sauce
1 tsp
lemon juice or red wine vinegar
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


  • 1Sort 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.
  • 2Brown the sliced andouille sausage, add the onions, green pepper and celery. Saute until soft.
  • 3Add all ingredients to the red beans after their soaking time.

    Bring to a boil, simmer for 2 to 3 hours, stirring often.
  • 4When 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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