Prep 20 mins
Cook 2 hrs
This recipe is quite a favorite at Treebeards' restaurant in Houston. It's posted in response to a request. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with brown rice.
- 1 lb dried red kidney beans
- 2 quarts water
- 2 medium onions, chopped
- 2 stalks celery, with leaves, chopped
- 1⁄2 large bell pepper, chopped
- 2 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 teaspoons oregano
- 1 1⁄4 teaspoons garlic powder
- 3⁄4 teaspoon cayenne pepper
- 2 bay leaves
- 1 lb smoked sausage, cut in 1/2-inch slices
- Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
- Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
- Stir in seasonings and sausage. Simmer 30 minutes more.
- Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
- Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.
I was very pleasantly surprised with this dish! I've never had red beans and rice before and never really desired to try it; but it was requested to try to find a recipe that we might like. Baby Kato's picture made me want to try this one. I made exactly as written and had wonderful results. This was not spicy at all. I only had one kid who didn't care for it, but she ate it anyway. I topped it with cheddar cheese only as I was out of green onions. This may be hard to believe, but I have never, never worked with dry beans of any type before. So when the first step said to sort beans, I was asking myself, "what am I sorting for?" After a quick Google, I found out that there can be foreign material in with the dry beans such as rocks or dirt. You also want to dicard any shriveled or mysterious looking bean. So for those that may be like me and never knew this; there you go! Although, there is a high chance that I might be the only one out there. :) Thanks for sharing this wonderful dish. We will make this again! Oh yeah; we didn't have any gas issues with this either. That was another pleasant surprise. I had the Beano ready just in case, though. :)
One of the many things I miss about working in Downtown Houston is eating this meal at Treebeards in the old church building. If you ever make it downtown...Treebeards is not to be beat! I make this all the time and we love it. I actually own a Treebeards Cookbook...love it...and the only difference in your posting is that the cookbook says to round the teaspoons of thyme and oregano. I personally do two additional things: one I add a hamhock when I add the onions and I Don't stir them very much, just let them cook. YUM!!!
This is my family's favorite red beans and rice recipe! My boys hate pretty much everything, but are super happy when I make this. To make this dish even easier, I throw all the ingredients in a slow cooker for the day. The beans have been pre-soaked, and I use brown rice. Thanks PanNan!