Susan's Red Beans and Rice

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves a Crowd

  • 2 pounds dried red  beans
  • 3 cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup sliced green onion
  • 1/3 cup minced parsley
  • 2 tablespoons minced garlic
  • 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille, and/or smoked sausage, sliced
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • water as needed
  • Salt to taste
  • Steamed rice for serving
  • Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe for ideas on what seasonings to use if you don't have access to tasso.

Susan's Red Beans and Rice

 Red Beans and Rice

Click image to enlarge.



The night before, sort through the beans for any stones or dirt. Put the beans in a big pot and cover with 2 inches of cold water, let stand overnight. 

The next day, prior to cooking, drain the beans in a colander, return to a heavy 8 - 10 quart pot with all the other ingredients (except steamed rice and hot sauce). Add water to cover. Bring to a boil over high heat, lower heat and simmer for 2 1/2 to 3 1/2 hours until the beans are tender and a natural thick gravy has formed. Add an additional 1+ cups of water toward the end if the mixture is too dry. During cooking, scrape down the sides and across the bottom of the pot frequently to avoid sticking; stir the whole pot through once every half hour.

Taste for salt after 90 minutes; keep in mind that the meat is salty.

When done, remove from heat; serve over steamed rice. Pass the Tabasco. 

Note: Leftovers freeze beautifully. Thaw over low heat with a splash or two of water.


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