Southern Red Beans and Rice

This recipe is delicious. It’s very easy because it’s basically putting everything in the pot and you’re done. Yes you need to do a little prep work but let me tell you its well worth it. The flavor in this recipe is great! I did have a problem with ti being a bit salty, so I think next time I would make sure I use a low sodium broth and leave the salt out of this recipe until the end.

The house smell incredible while these were cooking. I looked them on medium for hours and it was well worth it. I am sure you could make these in a slow cooker too. Red beans and rice are a huge southern tradition and something that I have truly grown to love. When I was a child you couldn’t pay me to eat this recipe but now I love beans!!

  • 1 pound dry kidney beans
  • 4 tablespoons bacon fat
  •  1 large onion, chopped
  •  1 green bell pepper, chopped
  •  4 garlic cloves minced
  •  2 stalks celery, chopped
  •  6 cups water
  •  2 bay leaves
  •  1/4 teaspoon cayenne pepper
  •  1 teaspoon dried thyme
  •  1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  •  1 tablespoon dried parsley
  •  1 teaspoon Tony Chachere’s
  • 1 pound Andouille sausage, sliced and precooked
  • White Rice


  1. 24 hours before you are ready to cook your recipe you will need to soak your beans. To a large bowl add beans and enough water to cover the beans plus 5 inches of water. Cover the bowl and allow it to set overnight. I prefer 24 hours, but overnight would be fine too.
  2. The following day add bacon fat to a large pot and allow it to melt down. At this point if your sausage isn’t cooked you can add it to the pot until the sausage is cooked. Do not remove any of the juices. 
  3. Next add chopped vegetables and allow them to cook until they are tender. Add all remaining ingredients and bring to a boil. Taste to see if you need to add salt or not.
  4. Once it’s boiling turn heat down to a medium and all to cook for 2-3 hours or until the beans are tender.
  5. Cook white rice according to the package instructions.
  6. Add a scoop of rice to a bowl then top with a ladle of two of beans. Serve with cornbread or a dinner roll.

Number of Servings: 8

Nutritional Information:
  • 211 calories per serving
  • 40 carbs 
  • 6 grams of fat 
  • 16 protein
  • 3 sugar

*Nutritional information found on this information will vary based on the products you use.*

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