Red beans and rice are one of my go to comfort foods. In New Orleans, traditionally, it is consumed on Mondays often with fried chicken. Though it can be prepared meatless it is usually made with sausage or pickled meat (also called salted pork) with a one to one ratio of beans to meat. This is an easy meal to stretch for the week or to freeze in single or double portions for later in the month.
Types of red beans
My go to brand of red beans are Camila beans. You can find these online through Walmart and other providers. For meals in a pinch, canned blue runner beans will also do. I prefer to start with dried beans where all the magic happens.
To soak or not to soak
It is often debated whether beans need to be soaked to cook properly. Even in my family it is prepared both ways, depending on who’s cooking them. I am a firm believer in sticking with mom’s tradition of no soaking. The trick for creamy tender beans is to sauté and wrinkled them first.
To see how I prepare my beans, check out the video on Instagram or TikTok. Be sure to like and follow for additional content not included in the posts. Check out the recipe below.
- 1lb red beans
- 1lb. smoked sausage
- 1 large onion
- 4 cloves of garlic (~2 tbsp)
- 4-6 bay leaves
- 1 tbsp sea salt
- 3 tbsp onion powder
- 3 tbsp garlic powder
- 1 tbsp coarse black pepper
- 1 tbsp cayenne
- 6-8 cups water
- Peel and dice onion add to a large pot over medium heat.
- Add and red beans. Stir until beans start to wrinkle.
- Add in water. Add seasonings top and bring to a boil. Reduce heat to medium low and cook for 30-45 minutes.
- Sliced sausage and add to pot. Bring to a boil and cook for 30 minutes.
- Smash beans in small amounts against the side of the pot. Smash about half.
- Continue cooking for 25 to 30 minutes.
- Serve with rice, and enjoy!