Red Beans & Rice April 18, 2016

Filed under: Main Dishes,Recipes — Susan @ 3:00 pm

     This is the recipe that many of you have been pleading with me to post.  I hope you all enjoy this as much as my family does!



10 cups water
1/4- cup powdered chicken bouillon
1 pound dried red beans, rinsed and sorted – Soak Overnight!
1 lb bacon (cut into chunks)
 pound smoked sausage, (I prefer Eckridge)
1 pound ham chunks
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley
1 tbsp cayenne (Add more to taste if you prefer it a little hotter)
3 tbsp chili powder
1 chopped yellow onions
3 clove diced garlic
1 cup chopped celery
1 chopped green bell peppers
2 – 16oz cans of Red Kidney Beans
3 bay leaves


Place the beans in a large bowl. Cover with water by 2 inches, and let soak for 8 hours or overnight. Drain and set aside.  Prior to preparing the ingredients below, put 10 cups of water and your chicken bouillon in a large pot to start cooking your beans.  Bring to a boil.  Reduce heat to a simmer, and let the beans cook until they form a thick brown liquid.  I actually mash my beans a bit towards the end to make the foundation thicker for this dish.  Add more water if needed.

In a large pan (I used my electric skillet), start by frying your bacon over medium heat. Add your sausage & ham pieces.   Add in your black pepper, cayenne, chili powder, and parsley flakes.  Cook until meat mixture is hot to the touch.  Add your onions, fresh chopped garlic, celery, and bell peppers.  Cook the meat and vegetable mixture for about 10 minutes or until vegetables are almost done.  Do not overcook your mixture.  You will want to keep your vegetables a little firm so they don’t get mushy in the crock.

Now the fun part!  Get out your Crockpot,  and combine the meat mixture with the bean base.  Mix thoroughly.  Lastly, add in the 2 cans of kidney beans, and toss in 3 bay leaves.  Let this simmer till supper time!  Serve over a bed of cooked rice!

This recipe freezes well.  I “overfed” a family of 4, froze 3 lunch trays for my husband, and I still have a quart of it left in the fridge!