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

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


  1. Rinse beans in a colander and sort, discarding any stones, debris, or broken beans.
  2. Slice links of sausage into 1/4 inch slices. Chop onion. Mince cloves of garlic.
  3. Saute sausage in a large Dutch oven with onion and garlic. Cook until onions are wilted, and sausage is caramelized.
  4. Add rinsed and sorted beans and all seasonings. Bring to a boil. Simmer covered for 3-4 hours.
  5. When beans are done, smash 85-90 percent of them. (You can use a potato masher.) The mixture should look very creamy.
  6. Serve over hot, steamed rice.


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


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