Red Beans & Rice

(from home4edu’s recipe box)

More authentic ;). Easy to double, or if you don’t want it quite as spicy, just do 2 lbs red beans (NOT Kidney Beans) and leave the rest as is.

Source: old friend from LA

Prep time: 15 minutes
Cook time: 90 minutes
Serves 8 people

Categories: Main Dish


  • 1 lb package dry Small Red Beans (NOT Kidney Beans)
  • 1 can Rotel
  • 2 large cloves garlic, minced
  • 1 bay leaf
  • 1 T salt
  • 1 stalk celery, chopped
  • 1 small red bell pepper (or 1/2 large one) chopped
  • 1 small red or yellow onion, chopped
  • 1 lb Polska Kielbasa, cut in small chunks
  • 1 T oil
  • 2 t Worchester sauce
  • 10-12 drops/dashes of LA Hot Sauce (or your favorite)
  • 3/4 C red wine
  • 1/2 C water


  1. Sort and rinse beans -soak overnight and then rinse OR day of cooking, do the hot soak method, rinse and put in medium to large dutch oven.

  2. Cover with water plus 2" and bring to boil, reduce heat to simmer. Add the salt, bay leaf, Rotel, garlic to beans, cover and simmer gently for about 1 hour.

  3. Before hour is up, chop the veggies (celery, onion, bell pepper) and the sausage.

  4. In a large skillet, heat the oil and then add the veggies and the sausage. Cook til onion is almost translucent.

  5. Add the remaining ingredients to the skillet and heat to boil, reduce, cover and simmer for 5 minutes.

  6. Add the skillet contents to the beans and cover. Simmer until beans are tender. Give this at least 30 minutes. You want the flavors to mingle.

  7. Serve over rice. If you want it hotter, add more LA hot sauce. Cornbread on the side is great!

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