Red Beans and Rice

Growing up my Mom told me the story of Red Beans and Rice Monday.

Every Monday, dinner was Red Beans and Rice. As I got older, my Mother explained to me the reason for this tradition. Monday was laundry day, so it was easiest to prepare a pot of Red Beans on the stove that required little attention as they cooked throughout the day.

Red Beans are a quick and nutritious meal full of protein. In the South, it is imperative to always more than enough to eat – no one walks away hungry. This easy to make recipe can feed a crowd, and ensures everyone has plenty to eat!

Your friends and family will love the rich flavor of this hearty meal, and you will love just how simple it is to prepare! For the best results, be sure to soak your beans overnight before preparing – a Southern secret to success in this dish.

We use Camellia Brand Red Kidney Beans, a staple ingredient in Louisiana. If you have a different brand of Red Kidney Beans, they will work just as well.

Typically, we prepare this using our Instant Pot Red Beans & Rice recipe, you can also use the traditional stove top method. Both preparations utilize the same ingredients, so be sure to choose the method that works best for you!

Red Beans and Rice

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• Author: The Southern Spoonful
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Cuisine: Cajun

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Description

Red Beans and Rice are a staple Louisiana meal. Prepare this easy recipe for the best authentic flavor. 

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Ingredients

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• 1 lb of dry beans (covered with water and soaked overnight)
• 1 can of tomato sauce (16 oz)
• 1–2 32 oz carton of vegetable stock (Its nice to have an extra on hand in case you need more to cover the beans with 1 inch of liquid)
• 1 onion (we use purple onion) peeled and finely chopped
• 1 green Bell Pepper, chopped
• 1 lb of Andouille sausage, sliced
• 1 bunch of Shallots chopped (discard about 1/2 inch of the white potion of the shallot)
• 4 stalks of celery, leaves removed and finely chopped
• 3 to 4 cloves of Garlic peeled and chopped
• 2 cups of cooked rice 
• Salt and pepper to taste 

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Instructions

1. Sauté the onion until translucent
2. Combine all ingredients in a large stock pot except the Shallots and tomato sauce. Make sure the beans are covered with liquid by 1 inch, if not either add more vegetable broth or water. (If you have left over vegetable broth you can pour the broth into a freezer safe bag, place in the freezer for future use).
3. Bring to a low boil, not too high, being careful to stir frequently until the low boil has been achieved.
4. Once the beans are at a low boil, lower the heat to the beans to a very low boil. For about two hours or until you can mash a red bean on the side of the pot and it will mash easily, or taste a bean, to check for the consistency that you desire. Finally add your shallots and tomato sauce, and continue to cook for 30 minutes.  Turn off the heat and serve over hot cooked rice.

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