Red Beans and Rice

In Main Dishes on July 26, 2010 at 12:59 am

Way soupier than traditional red beans and rice

Son of a gun, we gonna have big fun on the bayou! Nope, not Jambalaya, sorry kids. This recipe has nearly everything jambalaya has except tomatoes. I just wasn’t in the mood, man. I am always in the mood for beans and some sort of cured meat boiled together with aromatics and spices. My little brother really digs on my black-eye peas and andouille sausage. It is pretty damn good. So good, in fact, I made two gallons of it back in January. Mmmm…black-eye peas. I’m off on a bean tangent. I do love them. They aren’t a musical fruit for me, THANKFULLY! If they are for you–bummer.

Red Beans and Rice


1 Lb dry red beans soaked over-night and sorted (canned use 2 cans drained)
1 onion, chopped
3 Stalks celery, chopped
1 green pepper, chopped
4 cloves of garlic, smashed
3 Jalapeños, chopped (omit if you don’t like the heat)
2-3 Tbs Creole seasoning
2 Bay leaves
1/2 Tsp dried thyme
Box of chicken stock
Pinch or three cayenne
4 slices of thick bacon, chopped
One package of your favorite cajun sausage in slices


In a large soup-pot cook the bacon until it is almost cooked through, then add veggies. When the veggies get cooked nearly clear throw in the bay leaves and the rest of the seasonings. Cook another three minutes or so and add the sausage. Cook about three more minutes and add the stock and the drained beans. Cook for about two hours. As I type this mine are STILL cooking two hours later. You want tender beans so cook them until they feel right. If you start to run out of liquid add some water or more stock.

Serve over cooked rice!

Enjoy and happy eating!


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