Louisiana Red Beans and Rice

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This is a Louisiana favorite. Many years ago, red beans and rice were served for lunch in New Orlean’s grammar schools.

Ingredients

1 cup coarsely chopped onion
1 cup coarsely chopped green pepper
1 or 2 garlic cloves, minced
1/4 to 1/2 cup butter; oil, or bacon drippings
4 cans (15 ounces each) red kidney beans, or 1 pound dried kidney beans, cooked
Salt, pepper and cayenne pepper to taste
1-1/2 to 2 pounds Kielbasa sausage
Enough hot, cooked rice for 6 servings

Instructions

Saute onion, green pepper, and garlic in oil. Add beans (drained or not, depending on how much liquid you want for the rice), salt, and peppers. Add sausage, cut in large pieces. Simmer for 30 minutes. Serve over fluffy white rice, with a salad and French bread.

Cooking & Recipes

Yield: 

Serves 6.

Preparation Method

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