How to make it

  • Use the hydrated beans in this recipe as directed.
  • Drain hydrated beans at this point, reserving up to 7 cups of broth.
  • Combine beans with 4 cups of reserved broth or water and bring to a boil.
  • Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally.
  • Add another 3 cups of reserved broth or water and add celery, onion, bell pepper, garlic, bay leaves and all the seasonings, except the salt*. Add tomato sauce and Tabasco Sauce.
  • Cook until beans are tender and begin breaking up. Check water level to maintain a nice thick bean broth but no watery, runny liquid. Add the salt* about 15 minutes before the beans are done.
  • Cook the rice.
  • Serve beans in bowls with cooked long grained white rice spooned over the top. Or serve the rice mounded in the center of the plate and beans spooned around the rice.
  • In Louisiana, this dish is traditionally eaten on Mondays.
  • This recipe adapts readly to a slow crock cooker, also.
  • * Note: Adding salt early in cooking the beans will prevent the beans from being tender

Reviews & Comments 2

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    " It was excellent "
    rml ate it and said...
    My family Loves red beans and rice.Thanks!
    Was this review helpful? Yes Flag
  • zena824 12 years ago
    Good Post!!!!!
    Was this review helpful? Yes Flag

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