Red Beans & Rice PDF Print E-mail
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Written by John Keife   
Saturday, 22 August 2015 18:52

A version of red beans and rice with a little twist (crock pot)  that you'll note in the Instructions!

Submitted by:  John Keife

Ingredients:John K

  • 1# of dry light red kidney beans
  • Approximately 12 cups water to cover by 1"-2"
  • 1 TBS vegetable oil
  • 1# Andouille sausage; sliced in 1/4 rounds
  • 1# of ham seasoning cut into bite-sized pieces or 1# Chorizo sausage cut into 1" links
  • 2-3 cups of diced yellow onion
  • 2 cups of diced celery
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 2 TBS finely minced garlic
  • 1 TBS light brown sugar
  • 2-3 bay leaves-whole
  • 1/2 tsp Tony's Cajun Seasoning
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1 tsp sage
  • 1/4 tsp ground chipotle chile pepper
  • 1 quart of chicken stock
  • 1/2 cup of chopped fresh green onion
  • 1/2 cup chopped fresh parsley
  • Jasmine rice



  1. Soak beans in a large uncovered pot overnight with about 1"-2" of water to cover
  2. After 8-12 hours rinse thoroughly rinse and set aside
  3. Into a large Dutch oven heat vegetable oil
  4. Add sausage and either ham or Chorizo cooking enough to light brown over medium high heat---approx 8-10 minutes
  5. Remove meats from pot and add onion, bell pepper, and celery stirring often and scraping the bottom of the pot; cook until almost browned
  6. Add the sugar, garlic bay leaves and seasoning including salt, hot sauce, sage, and chipolte chile peppeer
  7. Combine well and add the reserved meat and beans slowly added the chicken stock
  8. At this point you might consider assembling entire mixture to a large slow cooker being sure to scrape the pot bottom into the cooker
  9. If you prefer leaving the mixture in the Dutch oven, you should lower the temperature to medium and cook for approximately 4 hours stirring often
  10. If slow cooking, set temperature on high and cook for about 6 hours, stirring once or twice
  11. Approximately 30 minutes before serving add the parsley and green onion to the mixure
  12. Serve with steamed Jasmine rice

Serves 6-8