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Red Beans and Rice

If you have never had Red Beans and Rice, then you are truly missing out on a Southern delight. This one doesn’t take too much work, just some time to let all of the flavors meld together.
Course: Main Course, Side Dish
Keyword: Dinner, Food, Recipe, Side Dish


  • 1 Tbsp olive oil
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 2 cans red beans drained & rinsed
  • 1/4 tsp sage
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 Tbsp parsley
  • 3 cups chicken stock
  • 1/2 lb. smoked sausage sliced into rounds
  • 2 cups long-grain rice
  • 4 cups water


  • Saute the green bell pepper, celery stalks and garlic in a pan over medium-high heat until the garlic and garlic pepper soften. Remove from heat.
  • In a medium saucepan pour in the red beans, pepper/celery/garlic, sage, black pepper, thyme, Cajun seasoning, onion powder, parsley, and chicken stock. Stir until combined. Add in the sausage.
  • Heat until boiling then reduce heat to low and simmer on low (uncovered) for 1 1/2 hours.
  • About a half hour before the beans are finished, place the rice and water in a rice cooker and heat until cooked.
  • Serve the beans over a small bed of rice.