Thread: The "Perfect" Red Beans and Rice

It is sometimes said that a good Red Beans and Rice does not have an actual recipe

I have a rough one that I follow,, and I am trying to get a perfect batch down...

The Beans, there is actually debates over which is correct, Kidney Beans or Small Red Beans, personally I haven't noted much difference, but I am going with 2 lbs of Small Red Beans which sets up the amounts for everything else..
To be honest some people say they are the exact same bean, but I can see a difference

2 lbs of beans



2 large Yellow Onions, finely chopped
2 Large Green Peppers, finely chopped
8 Stalks of Celery finely chopped

Sometimes called the "holy trinity"



1lb of Andoullie sausage cubed
1lb of "Smokies" sausage "these are local" cubed
2 Smoked Ham Hocks



3 Garlic cloves planed
2 Bay Leaves


Chopped Green onion for topping

Spices used:

Cracked Black Pepper
Cracked Salt
Penzey's: Paprika, Cajun, and Roasted Garlic


I always play it safe and soak the Beans over night in Chicken Broth, then bring to a hard boil for 15 minutes before I add the rest of the ingredients to the pot... (Red Beans have to be boiled to be safe) Remember to skim off the top of the liquid as it comes to a boil..

I saute' everything first and add to the pot, once it is all built I let the whole mixture come to a boil, then lower the heat and let it all cook down over the next 4-5 hours..

Once the beans get really soft I stir often and try to smash about 1/2 the beans against the side of the pot as I stir.. this thickens the mix

Cooking time can be judged by the Ham Hocks, once the meat falls off the bones you should be ready to serve it up..




I like doing steamed Sushi Rice, and use a 6-8 oz Rameken to make a sticky mound in the center of a shallow bowl first, then ladle in the Red Beans around that mound of rice...



Sprinkle the top with the Green Onions, and serve with either Sweet Cornbread or Buttermilk Biscuits




Enjoy !!!

Very nice. My go to is black beans and rice...I'll try this to shake things up a bit. Thanks!

Perfect non-kosher dish for this guy.

Yup, love beans, red, black pinto and white (Peruvian) beans.

And yea, soaking overnight speeds cooking and some say eliminates the gas and cook with Chicken stock, yea.

Try the Peruvian beans, White beans that look just like Pinto beans but without the brown dots, a creamy buttery bean, very good by them self or over rice.

Gonna try it G-Man....looks good . Never had it and always heard about it. Just might have to sleep on the couch for a couple nights ..........but I bet it's worth it !

Winter coming here. Gonna steal some of this recipe.

Great batch you got there. Longtime fan here.

In addition I like to add pickle pork and Tasso to the mix. Ladled over popcorn rice with French bread side and premium beer.

I also do a buttermilk skillet cornbread sometimes. Pecan pralines for a sweet finish.

Sounds (and looks) great Glen. I use chipotle in mine as well for a touch of smoky chilli flavour. I like that advice about smashing some of the beans up, that would add a nice bit of thickening.

That sounds wonderful and your addition of Andoullie sausage puts this over the top. I'll be making this soon.

Yeah brother ...Let the good times roll ! Two things...you are correct on your beans and second stick with the spices your using cause Penzey's is great or make yer own....any of that other stuff has waaaay too much salt added to it. Rockit G !!

Also...Chef Paul Prudhome RIP always suggested using Garlic and Onion powder with your existing O and G. He says it punches up the natural ingredient. Seems to work actually go fig.