| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Cook: | 4 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Cook: | 4 hr |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound boiled ham cut, into 1/2-inch cubes
- 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
- 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
- 3 tablespoons chopped garlic
- 8 to 10 cups water
- Steamed rice
Instructions
- Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 391 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 16 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 47 mg |
| Sodium | 1033 mg |
| Serving Size | 1 of 8 servings |
| Calories | 391 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 16 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 47 mg |
| Sodium | 1033 mg |
Reviews
I thought this recipe was great! Instead of the Cayenne pepper I used 1 tsp of Tony’s Creole spice. Perfect dish for a rainy day.
It’s kind of bland compared to what my late wife, a Louisiana Cajun girl, made. Hers had a lot more flavor and a spicy kick. She didn’t use a written recipe.
This from scratch recipe is the real deal. I have made this several times and served it to family as well as large groups. Always to rave reviews. I make it verbatim remembering to allow plenty of time for preparation. I serve it as pictured with the green onions. As mentioned in another review, I expect this would make for great leftovers, but I have never had any.
The absolute BEST Red Beans and Rice recipe! My family and I LOVE it and have made it multiple times. This is seriously our go-to Red Beans and Rice recipe. I would point out that it does take quite some time to cook, so be sure to take that into consideration. It is well worth the wait, though, and makes for great leftovers (we leave the rice in a separate container, otherwise it will get mushy overnight). I have some on the stove right now and the house smells divine.
i have made a ton of RBR recipes….this is easy and best