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Old 02-25-2008, 11:26 AM   #1
Baby Back

Join Date: Apr 2007
Location: Baton Rouge, LA
Posts: 97
A basic recipe is as follows...

1-2 packs of savoie brand mild beef sausage (or any brand from Louisiana)
1-2 Cups of trinity (onions, bell peppers, and celery) (enough to cover the bottom of the pot about a half inch deep.)
1 Package of camellia brand red kidney beans
1 bay leaf
Louisiana hot sauce
5 qt pot

Soak the red beans in water overnight then drain the following day. The next day slice your sausage about a half inch thick. Saute half of it in a large pot with your trinity. When the sausage is cooked add the beans and fresh water to bring level to almost 2 inches below pot rim. Add the bay leaf. Bring to a rolling boil then lower the temperature to just below medium to simmer. Stir occasionally. When the beans are beginning to break up and the liquid looks reddish, add the other sausage. Continue cooking until that sausage is cooked, about another hour to hour and a half. Add hot sauce to taste (or you can saute all the sausage first and reserve some till the end.) Serve over white rice with cornbread.

This is a low(er) sodium recipe. As you can tell I cook by sight and taste. Sorry, I wish I had better measurements.

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Old 02-25-2008, 11:51 AM   #2
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Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Here's another. Havent made it personally but it looks fairly plausible. Maybe a little heavy handed with the celery and bell peppa. I try to follow Justeens advice and use half as much bell peppa and celery as onyawns.


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Old 02-25-2008, 02:07 PM   #3

Join Date: Dec 2006
Location: Alabama
Posts: 210
Red Beans and Rice

1 1/2 lb. smoked sausage; bulk
1 lb.dry red kidney beans
1 large onion (chopped)
6 cups water
1 tbsp. oil
2 tsp. salt
1 tbsp.chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. worcestershire sauce
1 bay leaf
1 lb. smoked ham, cubed, shredded or chopped

Soak beans overnight. Drain. In a large stewing kettle put oil and soften
the onion about 1 to 2 minutes. Pour water into the kettle, then beans and all ingredients except sausage. Cook over low flame for 1 hour ( keep kettle covered but allow a little steam to escape), or until beans begin to get soft. Remove 3 or 4 tablespoons of beans and mash, then return them to the pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut up sausage into bite size pieces and add to beans. Continue to cook, covered for 30 minutes. DO NOT fry or boil sausage before putting them in the beans. Left over ham or ham hocks may be substituted for sausage, but must be cooked along with the beans from the start. If this is not hot enough for you then add enough pepper to suit your taste. Serve over rice. Don't forget to remove the bay leaf.

Note: We pressure cook the red beans 45 minutes using the 6 cups of water. Fry the bulk sausage and drain grease. Return to pan and add onion; saute until onion is opaque or tender. Add beans, bean water and all other ingredients and simmer for a while. We like to eat it the next day; it allows the flavors to marry better. We also use three teaspoons of creole seasoning rather than the salt, cayenne and black pepper.

Original recipe called for regular long sausage cut into edible size pieces.
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Old 02-25-2008, 02:09 PM   #4

Join Date: Dec 2006
Location: Alabama
Posts: 210
Red Beans and Rice

1 pound dried red beans
6 cups water
1 1/2 pounds smoked sausage, sliced
1/2 pound cooked ham, cubed
1 large sweet onion, chopped
2 garlic cloves, pressed
2 tablespoons olive oil
1 bunch green onions, chopped
1 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon ground red pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
Hot cooked rice

Place beans in a large Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain.
Bring beans, 6 cups water, sausage, and ham to a boil in a Dutch oven. Cover, reduce heat, and simmer 3 hours.

Saut onion and garlic in hot oil in a large skillet until tender. Add to bean mixture. Stir in green onions and next 9 ingredients. Cover and chill 8 hours.

Bring bean mixture to a simmer; cover and cook, stirring often, 1 hour. Serve over rice.

Makes 8 to 10 servings
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