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Red beans and rice

3 min read
Red beans and rice

I’ve lived in southern Louisiana for nine years now so it’s about time I try out to make some Red Beans and Rice from scratch. Truthfully, right up until now, I’ve been content with buying the Bluerunner canned “Creole Cream Fashion Red Beans”, heating them up and tossing in some cooked sausage. But, I figure, at some level I want to discover to make them or else they’ll throw me out of Louisiana. So, I d >

One far more factor. This is undoubtedly a Sunday afternoon recipe. It requires a couple of hours to cook but most of it is passive time so you can go do chores or one thing else and just check in with the beans once in a while.

Louisiana Red Beans and Rice

Louisiana Red Beans & Rice

Cook Time: two hrs

Total Time: three hrs


  • one lb kidney beans, dry ($1.36)
  • 1 medium yellow onion ($.83)
  • three stalks celery ($.29)
  • one large green bell pepper ($.98)
  • one lb scorching sausage (andouille or kielbasa) ($3.28)
  • one Tbsp vegetable oil ($.04)
  • four cloves garlic ($.09)
  • 2 total bay leaves ($.05)
  • 1 tsp dried thyme ($.05)
  • 1 tsp dried oregano ($.05)
  • 3 cubes chicken bouillon ($.36)
  • 1 tsp to taste tony chachere’s / cajun seasoning ($.05)
  • 6 sliced green onions, garnish ($.45)
  • two cups uncooked extended grain rice ($.60)


Tried this recipe? Mention @budgetbytes or tag #budgetbytes on Instagram!

Step By Phase Photos

Any red or light red kidney bean will work for this recipe. This brand is especially common in the south.

To quick soak the beans, location them in a pot with double the volume of cold water.

Boil the beans for two minutes then get rid of from heat, cover tightly and allow sit for one hour.

There are a million brand names/types of sausage in my area but if you can’t find Andouille, use Kielbasa or your favourite scorching sausage.

Saute the sausage until it is cooked by way of and brown and crispy. Remove it from the pot and conserve it for later (refrigerate for suitable meals security).

Dice and cook your celery, onion, bell pepper and garlic. Onion/bell pepper/celery is acknowledged as “trinity” and is the base for a lot of souther/cajun dishes. It smells wonderful!

Drain and rinse your beans then add them to the pot along with seven cups of water, bullion, bay leaves, thyme, and oregano. Cook until beans are soft, mash them up in the pot then cook longer until finally it has thickened to your liking. Add Tony’s or Cajun seasoning to your taste!

Cornbread is a fantastic good friend to Red Beans n’ Rice!

NOTE: If you would like to use a ham hock, you can include it along with the beans, water and other seasonings. Permit it to boil and infuse it’s taste as the beans cook. At the finish of cooking, remove the hock and minimize away the meat from the bone and skin. The cooked meat can then be added back into the pot.

I was completely amazed at how little this expense (no wonder it’s a staple dish) and how much it produced. Even far more amazingly, if I had not been sick and taken the time to quit at the make industry, this could have been even much less costly. I felt so guilty paying nearly a total dollar for a single bell pepper and above 80 cents for an onion…

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