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Red Beans & Rice

Cook Time 1 hour 45 minutes
Total Time 1 hour 45 minutes
Servings 8 -10 servings
Author Katie Rogers

Ingredients

  • 1 lb red kidney beans rinsed and picked through
  • 3 tbsp salt
  • 2 tbsp olive oil
  • 1 white or yellow onion chopped
  • 2 green bell pepper chopped
  • 2 celery stalks chopped
  • 2 cloves of garlic minced
  • 1 tsp paprika
  • 3/4 tsp cayenne
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 3 dried bay leaves
  • 1/2 tsp ground black pepper
  • 9 cups water
  • 2 tsp kosher salt
  • 1 tsp of hot sauce I prefer Louisiana hot sauce or Crystal, but use what you like
  • 8 oz kielbasa or andouille if you can find it!, optional, sliced into 1/4 thick pieces
  • green or vidalia onion chopped (for serving)
  • cooked white rice for serving

Instructions

  1. Dissolve 3 tablespoons of salt in a large bowl containing 3-4 quarts of water. Add your red beans and let them soak in the solution for 12-24 hours. Drain and rinse your beans.
  2. Preheat your oven to 325F/160C.
  3. Heat your olive oil in a large pot over medium high heat. Add onion, green bell pepper, and celery, stirring occasionally until the vegetables are soften, about 5-7 minutes. Add the chopped garlic, paprika, cayenne, dried thyme, garlic powder, bay leaves, and black pepper. Cook until it's fragrant.
  4. Add water and red beans. Bring to a boil over high heat. Once it's come to a boil, reduce your heat, but keep the pot at a vigorous simmer for 30 mins, stirring occasionally. Stir in 2 tsp kosher salt, cover the pot with the lid and place in your preheated oven for 45 mins.
  5. Take the pot out of the oven and add the tsp of hot sauce and the kielbasa. Put the lid back on and place back in the oven for 30 mins.
  6. Take the pot out of the oven and check for bean done-ness. If they're not soft and creamy, put the lid back on and bake in the oven until done, checking every 15 mins.
  7. Once finished, serve over white rice and garnish with onion and hot sauce.