Treebeard's Red Beans (And Rice)

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. :)

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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!

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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!!!

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This was amazing! I'm on vacation in south carolina and wanted to try this with FRESH shrimp so I only added 1/2 pound of smoked sausage and then added 1/2 of fresh shrimp! also didn't bring oregano or garlic powder with me but did have some creole seasoning so I added 1.5 tsp of that. My husband and I devoured it!

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I made these using black beans instead of red kidney beans because that's all I had in the pantry, and they came out fantastic! I wouldn't change a thing.

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I have always loved red beans and rice. After I married my husband who is from New Orleans it has been a staple meal. We LOVE this recipe and so does his other fam. from N.O. Only thing I do differently is add a ham bone or at least a good chunk of ham to cook with the the beans. I also use red beans in place of kidney. So easy too! I throw it all together and when we get home for work its done.

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One of the best beans that I have ever had. So glad to have found it and learned about Not stirring them alot. I think I stirred them a total of 4 times.

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Wow! This is just a red beans recipe but, wow, it is really good. It has a wonderful depth of flavor! The only thing I ran into was a need to add more water. I wound up adding an additional 2 cups but in retrospect I think I only should have added 1 cup. Next time I'll try that! THanks for the wonderful recipe!!!!

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This was so good! My husband had never had Red Beans and Rice and he was pleasantly surprised. I used 2 cans of kidney beans and added extra water and about a cup and a half of rice to my crock-pot. I was gone for the evening and wouldn't have been able to prepare he rice separately. I also substituted 1/2 a tsp of salt with seasoning salt to cut the sodium a little. This was delicious and one of the best Red Bean and Rice recipes I have ever had! Thanks.

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Terrific inexpensive and easy meal. I used smoked turkey wings(put them in at the beginning and took them out just before service, pulled the meat off the bones and chopped it, then returned it to the pot). Served this over brown rice. Everyone really enjoyed this supper dish. Thanks for posting this.

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Wonderful!! Best red beans I've ever made...the kids and my husband all liked it, which is quite a feat. Thanks!!

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Definately 5 stars!! I prepared this recipe as directed and served the beans with brown rice. I froze individual containers then heated them up in the microwave. This recipe is a keeper, and I will be making this again when I have a taste for red beans and rice!!

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I made this on 1/5/12 for mine and my SO's dinner. Since there was just the two of us and due to shortage of time, a few changes were made to the recipe. I saute'ed half the amounts of onions and celery in a bit of margarine until softened. Then 8 ounces of sausage was added and lightly browned. For the beans, 2 15 ounce cans of red kidneys beans ( one was drained) were used. And as for the green peppers, 1/8 cup of freeze dried was added in along with the beans. I wasn't sure were the bay leaf was supposed to be added,so it was added along with the beans and freeze dried peppers. After letting simmer for a few minutes,then half of all the seasonings were added and simmered for another 25 to 30 minutes.I served this over rice, with cabbage as a side.I do think that if I make this again and only make half is made, the full amount of seasoning will be added.Thanks for posting a pretty good recipe and, " Keep Smiling :) "

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I have never made red beans and rice from scratch but it was sooo good! The flavor was awesome. The only thing I did differently was threw in a smoked turkey neckbone in when I added the veggies. I had to add a few cups of water about half way through cooking.

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I doubled the beans and sausage and added 4 cups of chicken broth. Upped the veggies (onions, celery and peppers). I probably comitted a capital sin - but I cooked it in the crock pot. It was GREAT. Served over rice. Made a ton - fed my crew and had a whole meal to put in the freezer for later.

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My family loves this dish. It is a winter time favorite. I always add shrimp to it during the last 10-15 minutes of cooking.

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This was my first attempt at both eating and cooking red beans and rice. Hubby and I thought it was ABSOLUTELY TERRIFIC! I wouldn't change a thing and plan to make it again and again. But we did have one teeny tiny problem...gas! Is there a way to prepare this dish that lessens the after effects? haha

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A good friend (who is not a cook), loves rice and beans. She tried to make some with canned kidneys and minute rice. : ) I told her I would make some for her. I have never made rice and beans before; butI knew Food.com would have the best instruction. Anyway, I chose your recipe and followed it exactly except I used red bell pepper instead of green. It took everything in my power NOT to rinse the beans after soaking. (who knew? No gas!!) Anyway, these were good! She and her family (of not bean lovers) enjoyed them too. I combined the finished beans with 4 cups of white rice then served them layering sliced and browned kilbasa on top. The beans by themselves are also good so this would make a nice vegetarian dish as well. This was easy and delicious. What a great share. Thanks for posting.

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Having grown up in south Louisiana where red beans are a staple, they define me deep down to my roots. Loved them and my stomach growls for more. I pray that's them just loving me back. Made for Best of 2010 Recipe Tag Game.

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Good and cheap to make. A little bland for me, but I think a few extra spices would make it perfect next time.

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