I love my mother’s red beans and rice. Though I have tried to duplicate them, I struggle to figure it all out. So, finally, I put aside my pride and asked for the recipe.
This recipe for red beans can easily be prepared in the crock pot. Just prepare the rice before you serve dinner.
If you are cooking on the stove top, the red beans need a lot of time to cook, but you can leave the kitchen and do other things while it bubbles and fills your house with a delicious aroma.
Southern Style Red Beans and Rice
- 1 pound dried red beans, sorted and rinsed
- 1 (28 oz) can diced tomatoes
- 1 pound ham pieces
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 bay leaves
- 2 cloves garlic, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground white pepper (I personally use freshly ground black.)
- 1/2 teaspoon ground red (cayenne) pepper
- 8 cups water
- 1 pound smoked sausage, cut in half and sliced (turkey, kielbasa or andouille will work fine)
- Rice, cooked
Place red beans in a large stock pot. Cover with water allowing two to three inches of standing water over the beans. Place in the refrigerator overnight.
Add everything to a large stock pot except the beans, sausage and rice and bring it to a boil.
Reduce heat and simmer, covered, stirring occasionally until the ham is tender, about one hour.
Drain and rinse beans, add to pot and return to a boil.
Reduce heat and simmer until the beans are tender. Add water as needed to keep beans covered.
When beans are tender, add the sausage and cook an additional 30 minutes.
Serve over rice.
Leave a Reply