Aunt's Red Beans & Rice
Submitted by thekingchef
Classic Southern red beans and rice simmered low and slow with smoked beef sausage, garlic, and bell pepper. A stick-to-your-ribs one-pot meal ready to ladle over fluffy rice.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
105 minDown in Louisiana, Monday means red beans and rice. No debate.
Dried red kidney beans simmer for over an hour with smoked beef sausage, garlic, onion, and green bell pepper until the beans turn creamy and the broth thickens into a rich, smoky gravy.
No fancy technique required. Just wash the beans, toss everything in the pot, and let time do the heavy lifting.
Ladle it over a mound of steaming white rice and you’ve got a meal that costs next to nothing but eats like a million bucks.
Kitchen Tips
- Don’t skip the simmer time; the beans need a full 90 minutes to get properly creamy
- Mash a few beans against the side of the pot to thicken the broth naturally
- Add a splash of hot sauce at the table for extra Louisiana heat
Ingredients
Directions
Wash and pick over beans.
Cover with water. Add remaining ingredients and simmer for 1 to 1½ hours; add water as needed until beans are tender and soup is thick.
Serve over cooked rice.
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