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Rice and Beans Recipe

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Side Dish
Cuisine: Spanish
Servings: 8 -10 servings


  • tablespoons vegetable oil
  • lbs smoked sausage cut in 1/3 inch slices
  • 1 lb dry red kidney beans
  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 3 bay leaves
  • 2 green bell peppers seeded and chopped
  • Salt and black pepper - to taste
  • Cajun seasoning such as Louisiana or Tone's, to taste
  • Hot sauce such as Tabasco, to taste
  • 1 beer optional
  • 7 - 8 cups low sodium chicken or vegetable stock
  • Hot cooked white rice


  • Soak kidney beans in cold water overnight. Water should be at least 2 inches over the beans.
  • Heat a large Dutch oven until hot. Pour in the oil and heat until it shimmers. Brown the smoked sausage and set aside.
  • Add a little more oil to the bottom of the pan, if necessary, and over medium heat sweat onion, celery and green pepper until onions are translucent.
  • Add the bay leaf and a heavy pinch of salt, pepper and Cajun seasoning. Cook until onions start to color.
  • Add the optional beer or about one cup of chicken or vegetable stock. Stir and cook to scrape off any bits stuck to the bottom of the Dutch oven.
  • Add enough stock to cover the beans by about 1 ½ inches.
  • Add several shakes of hot sauce and bring to a simmer. Simmer gently, uncovered, for about an hour. Add more liquid and turn down the heat if the liquid is reducing too quickly.
  • Taste, and adjust seasonings. Return the smoked sausage to the beans and cook an additional 20 minutes, or until the beans are soft
  • Mash some of the beans against the side of the pot to break them up and thicken the mixture.
  • Taste again, and add more seasonings or hot sauce, as needed. Remove bay leaves.
  • Serve over hot cooked rice. White is traditional, but brown rice adds a little more interest and fiber.