Red Beans and Rice

I have been making Red Beans and Rice since I got married 30+ years ago. It is delicious, economical, and all ages love it.

An adaptation of a Cajun classic!

Red Beans and Rice


1 pound dried red beans

4 cups water

4 cups chicken stock

24 ounces (two 12-ounce packages) nitrite free Andouille sausage

1 onion, diced

5 cloves of garlic, minced

3/4 teaspoon cumin

3/4 teaspoon ground coriander

3/4 teaspoon oregano

1/4 teaspoon ground cinnamon

hot, steamed rice

chopped, fresh parsley


Rinse beans in a colander and sort, discarding any stones, debris, or broken beans.

Slice links of sausage into 1/4 inch slices. Chop onion. Mince cloves of garlic.

Saute sausage in a large Dutch oven with onion and garlic. Cook until onions are wilted, and sausage is caramelized.

Add rinsed and sorted beans and all seasonings. Bring to a boil. Simmer covered for 3-4 hours.

When beans are done, smash 85-90 percent of them. (You can use a potato masher.) The mixture should look very creamy.

Serve over hot, steamed rice.


The plate is Fiesta by Homer Laughlin proudly made in America!

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