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Sandy's Southern Red Beans & Rice

User Rating 4 Star Rating (15 Reviews)


red beans
Photo: Diana Rattray
Sandy's red beans are made with garlic, sausage, and plenty of crushed red pepper. Serve this hot and spicy version over hot cooked rice and bake cornbread to go with it.


  • 1 lb. red beans
  • 1/2 lb. sausage, or more to your taste
  • 1 onion (chopped)
  • 2 sections garlic (finely chopped)
  • 2 tablespoons celery
  • 1 tablespoon parsley
  • 1 lg. bay leaf
  • salt to taste
  • pepper to taste
  • 2 teaspoons crushed red pepper , or to taste
  • 2 teaspoons cayenne pepper, or to taste
  • 2 teaspoons cumin


Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil.

Meanwhile, saute in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to saute. Then add entire sauteed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.

Cook white rice according to directions on box.

Serve hot bean mixture over rice. (I like it all mixed together, but try it both ways).

Thanks to Sandy for sharing this recipe.



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User Reviews

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 5 out of 5
Delicious - especially with hot vension sausage in, Member OrangeMissus

I made a few changes to this recipe. I reduced the crushed red pepper and cayenne to 1/2 tsp each plus I added 1/4 tsp of Accent. (It would be far too spicy to use as much as the original recipe calls for, and I eat some very spicy food!) I also used a heavy half pound of my own hot venison sausage. (I hunt and have plenty of various kinds of game in my freezers.) I cooked it down a lot further than this recipe - or most others - call for, primarily because I cook for two (hubby and myself) and so when I cook a large batch of food, I freeze it in double portions for supper for the two of us, and food freezes a lot better and lasts longer with less water in it, and I add more water to it after I thaw it and re-heat it to serve. So, other than the above changes, I pretty much followed the recipe (did the boil/2 hour soak method for the dry red beans). But I cooked the beans down to a rather hard & thick consistency, which I package into heavy-duty zipper-type freezer quart size plastic bags, which are marked as to what food is in it and the date. When I take a frozen package out, I let it thaw overnight or all day long on the counter (my freezers are deep freezers down in my cellar that are rarely opened - an often-opened refrigerator freezer in your kitchen won't keep it nearly so frozen), then I put it into a microwaveable bowl with some water - you could do the same with a saucepan and your stovetop - and I gently heat it up, stirring the water into the extremely thick bean mixture until it thins the beans out a little. Meantime, I make rice in the rice cooker or in a saucepan on the stovetop. I serve the rice in a large macaroni bowl with the beans stirred into the rice. You could just serve the beans on top of the rice, too. This recipe is DELICIOUS!!!

1 out of 2 people found this helpful.

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