Red Beans and Rice

Red Beans and Rice

Two Chef Mission
This is a classic Louisianan staple that's so easy to make and so deliciously simple.
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Prep Time 1 hour 10 minutes
Cook Time 3 hours
Total Time 4 hours 10 minutes
Course Main Course, Side Dish
Cuisine American, Southern
Servings 2 people
Calories 613 kcal


  • Cutting Board
  • Chef Knife
  • Crock pot
  • Heat resistant spoon/spatula


  • 1/2 lb Dry Kidney Beans
  • 6 oz Sausage sliced
  • 1/2 each Onion diced
  • 1 stalk Celery diced
  • 1 clove Garlic minced
  • 1/2 each Bell Pepper diced
  • 1 each Bay Leaf
  • 1 Tbsp Paprika
  • 1 Tbsp Dry Oregano
  • 1 Tbsp Dry Thyme
  • 1 cup Rice
  • Salt as needed
  • Pepper as needed


  • Soak beans overnight in the fridge, drain them in the morning.
  • Turn the crock pot on high.
  • Add in the beans, oregano, thyme, bay leaf, salt, pepper, and paprika. Add enough water to come about 1 inch above the beans. Put the lid on and cook 2 hours.
  • Beans should be getting tender. Add in the onion, garlic, celery, bell pepper, and sausage. Cook another 1-2 hours or until beans are cooked through and sauce has thickened. Adjust seasoning and set to keep warm.
  • Cook rice and serve red beans on top. 
  • Serve and Enjoy!


Remember to soak the beans ahead of time.


Calories: 613kcalCarbohydrates: 77gProtein: 20gFat: 24gSaturated Fat: 8gCholesterol: 61mgSodium: 564mgPotassium: 447mgFiber: 3gSugar: 1gVitamin A: 1859IUVitamin C: 2mgCalcium: 49mgIron: 3mg
Keyword beans, crock pot, Recipes, rice, Sausage, Simple Recipes, Southern, summer, vegetables
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