Beazell's Cook Book

Red Beans & Rice by Mrs.Beaz

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1 lb. dry red beans
3 – 4 cups of hot water, and more as beans are cooking
1/2 cup onions, celery & bell pepper, diced
1 - 2 Tbsp. Beazell's Cajun Seasoning, or to taste
1 Tablespoon minced garlic
1 lb. smoked sausage, sliced thin
1 stick unsalted butter
3 cups rice, cooked
Cornbread, prepared according to package directions

Pour beans in a heavy bottom pot. Fill with hot water. Make sure the water is covering the beans about 1 to 2 inches over them. Turn burner onto low-medium and let them start cooking. You want a very slow boil. As the water in the beans decreases while cooking, add more to continually get it back to original level. Water will cook out of beans very fast so keep an eye on them. Check them about every 20 minutes or so. Allow your beans to cook about 4 to 5 hours, or until they are soft and falling apart, and stir occasionally. Once they are soft, drain the beans in a colander.

Pour them back into the pot you were cooking them in, and fill with new hot water. Again, cover the beans with about 1 to 2 inches of water over them. Add your seasoning blend of onions, celery and bell pepper. the Beazell's Cajun Seasoning and minced garlic. Stir well and allow to cook about 20 minutes. Add the smoked sausage and allow to cook approximately 2 more hours. During this time, add water to keep the level consistent to where it was in the beginning and stir occasionally.

At the end of a couple of hours, taste and adjust your seasoning to taste. Add the stick of butter and continually stir while the butter fully melts. Allow to cook another 30 – 45 minutes, stirring often, to allow the beans cream up nicely. If they get too thick, add a little bit of water. If they are too soupy for your taste, continue to cook until they get thicker.

Serve over cooked rice and with prepared cornbread on the side.


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