Red Beans and Rice | Liz Winslow

(Adapted from “The 100 Greatest Dishes of Louisiana Cookery”)


  • 1 pound red kidney beans
  • 2 quarts water
  • 2 medium to large onions, chopped
  • 1 bell pepper, seeded and chopped
  • 1 large bunch scallions, chopped
  • 3 bay leaves
  • 1/2 tsp thyme leaves
  • 3 cloves garlic, minced
  • 2 tbsp minced parsley
  • 1 12oz. package andouille sausage; quarter each link then cut into tiny pieces
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 6 to 8 cups hot cooked rice



Wash the beans and put them in a heavy soup pot with 2 quarts water (at least; be prepared to keep adding

water as it evaporates).  Bring water to a boil and turn down to a simmer; simmer for an hour.  Add all

remaining ingredients except the cooked rice.  Simmer for another two and a half hours or so, occasionally stirring and 

adding water as necessary so that the dish has a stew-like consistency.  Serves 6 to 8.


What makes it special?

This has been a go-to for years.  I found the cookbook at a rummage sale while on a babymoon, but as my grandmother was from New Orleans, it was wonderfully familiar.

Recipe shared by Liz Winslow

Photo courtesy of Creative Commons photo site

“Red Beans and Rice with Smoked Andouille Sausage, $19, Miss Peaches, Newtown. Sydney Food Blog Review” by insatiablemunch is licensed under CC BY 2.0

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