Red Beans and Barley with Collard Greens

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Always Cooking Up Something 128

Louisiana style red beans and rice, but with hulled barley instead of white rice, and collard greens added for more vitamina. Serve with Tabasco sauce for a little kick.

Modified from: Authentic Louisiana Red Beans and Rice

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Rinse beans, and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  4. Meanwhile, prepare the barley. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 50 minutes.
  5. Stir sausage into beans, and continue to simmer for 30 minutes.
  6. In another pot, bring a few cups of water to boil. Add a pinch of salt. Once the water boils, add collard greens. Boil for a few minutes, until collard greens are tender. Drain and add to beans.
  7. When barley is cooked through, add to beans.


Really good, although I used closer to a tablespoon of cajun seasoning.