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Classic Red Beans and Rice

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Classic Red Beans and Rice
Servings:
8
Ready In:
3 hours 45 minutes
Prep Time:
15 minutes
Cook Time:
0 minutes
Wait Time:
3 hours 30 minutes
Spiciness:
0/5

Ingredients

  • 1 (pound) dried red kidney beans**
  • 6 (cup) beef broth
  • 1 bay leaf
  • 1 1/2 (tablespoon) hot sauce
  • 1 (teaspoon) creole seasoning
  • 2 garlic gloves, minced
  • 1 (pound) smoked sausage, sliced
  • 1 (tablespoon) olive oil
  • 1 green bell pepper, diced
  • 3 celery ribs, diced
  • 1/2 large onion, diced
  • 3 (cup) cooked rice
  • 1/4 (teaspoon) Salt and pepper, to taste

Directions

  1. Rinse and pick through beans discarding any broken or discolored beans. Place beans in a large pot and cover with two inches of water. Heat beans to a boil and cook for 5 minutes. Cover, turn off heat and let beans soak for 1 ½ hours.
  2. After soaking, drain and rinse beans. Place soaked beans in a large pot and add beef broth, bay leaf, hot sauce, creole seasoning, and garlic. Simmer beans over low heat for 2 hours, until tender.
  3. When beans are almost done, heat olive oil in large skillet over medium heat. Add sliced sausage and cook for 5-8 minutes.
  4. Add bell peppers, onions, and celery; cooking for 3-5 minutes. Stir sausage/vegetable mixture into beans. Add hot cooked rice to beans, season with salt and pepper and serve.
  5. **Chef Note: Three (15 ounce) cans of red kidney beans can be substituted for the dried beans. Simply drain, rinse and cook the beans over medium heat for 10-15 minutes with creole seasoning, hot sauce and garlic. Continue with recipe as directed by preparing sausage and vegetables as directed.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
296
Total Fat
3g
Saturated Fat
0g
Cholesterol
3mg
Sodium
527mg
Carbohydrate
53g
Dietary Fiber
9g
Sugars
2g
Protein
15g
Vitamin A
2%
Vitamin C
27%
Calcium
4%
Iron
29%
Potassium
793mg

Comments

  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    This Classic Red Beans and Rice is a personal favorite of mine. I like using dried beans because they are so much cheaper than canned and don’t have any added sodium. However, dried beans do take a little planning, because of the soak time required, but the overall recipe is actually quite easy. If you are short on cooking/prep time, three (15 ounce) cans of red kidney beans, drained and rinsed, would work just fine. This recipe is also very kid friendly with low heat, but you could easily pump up the spice factor in this recipe by adding more hot sauce, some cayenne pepper, or using a spicy smoked sausage.

    about 1 year ago
  • Sandra
    Sandra

    Hi Chef Heather, I read somewhere that the soaking for black beans (required to decrease certain GI side effects associated with bean intake) is unnecessary and just increases the cooking time marginally if omitted. I've skipped the soak with black beans and it seems to have worked out ok. Do you have any thoughts about what happens if the dry beans aren't soaked prior to cooking?

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Sandra~ Great question and information! You are right soaking dried beans before cooking them is not absolutely necessary if you're really pressed for time. I have cooked beans a number of times without presoaking but have had mixed results. Smaller beans like lentil beans or black eyed peas have worked just fine for me cooked in soups for 1-2 hours on the stovetop without presoaking. I have also had luck with cooking larger beans (kidney beans, black beans) in the crockpot on the low setting for 8-9 hours without soaking beforehand. With that being said, I have had numerous recipes that I did not presoak the beans and ended up having to throw away my food because even after hours and hours of cooking the beans were still crunchy. Many factors could have affected this outcome including, altitude, humidity, how old the beans were, etc. So to guarantee quality, I usually always presoak my beans so that my final dish will cook faster and the beans be more tender.

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    For more information on the topic of cooking dried beans check out these discussions: http://www.foodonthetable.com/discussions/219-why-can-t-i-get-beans-right-in-the-crock-pot-are-beans-possible AND http://www.foodonthetable.com/discussions/288-once-you-soak-beans-can-you-freeze-half-to-cook-later-also-do-you-have-to-cook-them-after-presoak-to-use-in-a-salad

    about 1 year ago

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