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4.5 from 2 votes

Red Beans and Rice

Flavored with the cajun trinity and seasoned with some Tony's, smoked sausage and tasso, this classic, southern red beans and rice recipe is a long time favorite!
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Dinner, Entree, Main Course
Cuisine: cajun/creole
Keyword: red beans, red beans and rice, rice
Author: Lisa Brown


  • 6-8 quarts water
  • 1 lb dried red beans I use Camellia red beans
  • 2 tbsp olive oil extra virgin
  • 1 large white onion, finely chopped Makes a pretty good sized heaping cup
  • 2 green bell peppers, finely chopped About a cup
  • 3-4 celery stalks, finely chopped About a cup
  • 1 bulb of garlic, minced yes, the whole thing
  • 8 ounces smoked tasso, chopped into small cubes
  • 2-3 lbs smoked sausage of your choice, sliced about ¾ inch thick I love the holmes brand
  • 1 tbsp dried thyme
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp Tony Chachere's
  • 1 tsp salt
  • 2 Bay leaves
  • Cooked rice
  • fresh cracked pepper to taste


  • Put red beans and 6 quarts of water in a large pot over med-high heat.
  • Heat olive oil over medium heat. Saute onions, bell pepper, celery, and garlic for 3-5 minutes, or until soft. Add to pot of beans and water. Bring to a slow boil.
  • Add garlic powder, onion powder, Tony Chacheres, salt, bay leaves, and dried thyme.
  • Chop/slice the tasso and sausage. Add to pot of beans. Continue to boil for a few minutes until all ingredients are mixed well.
  • Reduce heat to low and simmer for 3-4 hours. Stir occasionally and taste periodically. Adjust spices and water as needed.
  • The liquid in the pot will thicken on its own by the time it's ready. No need for flour thickener or smashing beans to thicken.
  • Pour over cooked rice and enjoy!