Red Beans and Rice
We may earn money or products from the companies mentioned in this post. Red beans and rice…
We may earn money or products from the companies mentioned in this post.
Red beans and rice is one of my favorite meals. It is so cheap to make and feeds a ton of people. When I have friends come in from out of town there are a few dishes I like to serve to give them a taste of cajun country and I love making red beans and rice when money is tight. Seriously, you can feed 30 people and spend less than $10 to do so. It is also really easy to prepare and can be done in the slow cooker or on the stovetop. Either way it doesn’t take very much maintenance and watching.
Before my babies are six weeks old I like to baptize them. I would do it sooner if I could, but honestly it takes me that long to get back to some sense of normalcy after having a newborn. When it came time to baptize my second child I had a toddler and a newborn to contend with, which left me with not a lot of time on my hands. I still really wanted to do something to celebrate such a special occasion. I decided the easiest thing for me would be to make a big pot of red beans and some sweet cornbread. I made it ahead of time and had it ready to serve up within minutes after mass.
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This is my mama’s version of red beans and rice. Red beans
Red Beans and Rice
Ingredients
- 1 lb bag of Camelia Red Kidney Beans
- 1 medium onion
- Andouille sausage can used smoked
- Celery flakes
- 1 T minced garlic
- 1 -15 oz can petite diced tomatoes
- Salt
- Pepper
- 1 1/2 tsp cayenne pepperg
- Bay leaf
- 1 tsp ground cloves or 3-4 whole cloves
- 6 cups water enough to cover beans by about 1 inch
Instructions
- Cover beans with water and soak overnight.
- Rinse and set aside.
- In a large pot sauté sausage until browned over medium heat.
- Add onions and celery and cook until onions are clear.
- Add minced garlic, and cook for 2 mins more over medium heat.
- Add water to pot.
- Stir in beans and add remaining ingredients/spices.
- Bring to a boil and let gently boil for about 45 mins.
- Reduce heat to a simmer and cook for another 35-45 mins until water has reduced and beans are creamy.
- Serve over rice
