Red Beans & Rice


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 tsp garlic powder
  • salt, fresh ground pepper & red pepper flakes to taste
  • 3 cups chicken stock
  • 1/2 pound smoked sausage, cut into 1/4-inch slices
  • 1 large can of tomato paste (soup-can size)
  • 2 (12-ounce) cans red beans, drained and rinsed (do not use kidney or pinto beans)


  • 4 cups chicken stock
  • 2 cups long-grain rice
  • 1 tablespoon vegetable oil
  • Pinch salt


  1. In a large skillet (cast iron is best) heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, salt, pepper, red pepper flakes and garlic powder until tender.
  2. Add the smoked sausage.  Saute for about 5 minutes then add the red beans, chicken stock and tomato paste.
  3. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
  4. While the beans are cooking add all the ingredients for the rice to a saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.


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