Recipe by shallen3
"This is the best red beans recipe I have found. Serve over rice."
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dried red beans
water, or as needed
chopped green bell pepper
chopped fresh parsley
1 (8 ounce) can
green onions, chopped
ground black pepper
smoked sausage, sliced
First, get yourself a big pot, a REALLY big pot. I used a 5-qt dutch oven, only 1 lb. of sausage instead of two, and it was up to the top. I followed the recipe except for using Hillshire Farm Chicken Hardwood Smoked Sausage (seriously tastes just like smoked sausage) and used 1 lb instead of 2 lb (it was what I had on hand). This recipe does take some time, but it’s worth the effort. I think the timing is off on a few things. The beans will take longer to become soft, and the vegetables will take less time to cook. I left this simmer for several hours, the consistency ended up being perfect, and although this recipe definitely is different, this is a very good version of red beans and rice.
It's important to take some of the beans and squish them up in a bowl to make the liquid thicken up. Don't use less liquid, mash some of the beans then reintroduce them to the pot but this is to be done toward the last as needed. That is why you use so much liquid. It's the old fashioned seasoning way and it's good! Enjoy! Yes, this is also better eaten the following day, given time to give the flavors to ripen!
This recipe motivated me to write my first review. It is outstanding! I used smoked neck bones because the meat market was out of ham hocks (I would have used a smoked ham hock instead of the ham hock the recipe calls for). I also used the full 2 lbs of smoked sausage (Aidells Andouille Sausage). This recipe is delicious and satisfies your appetite on a cold day.
* Percent Daily Values are based on a 2,000 calorie diet.
Sonya's Red Beans and Rice
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 192
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