Beazell's Cook Book

Easy Red Beans & Rice by Amy Sosa

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Easy Red Beans and Rice




1 pound dried red beans

1-2 smoked ham hocks

1 pound sausage (green onion, Andouille or other sausage of your choice)

1 onion, chopped

1 green bell pepper, chopped

3 bay leaves

Beazell's Cajun Seasoning, to taste



Place ham hock and bay leaves in a Dutch oven and cover with water. Bring to a boil for 30 minutes.

Carefully sort through beans and remove any stones. Add red beans, onions and bell pepper to the boiling water with the ham hock and bay leaves. Reduce heat to medium low and cook covered for approximately 3 hours stirring occasionally.

DO NOT add any salt or other seasoning to the mixture until the beans are nearly cooked through and tender. Additional water may be added as needed to keep beans covered. Once the beans are soft and do not have a mealy or grainy texture, add the sausage and Beazell’s Cajun Seasoning. Continue to cook for an additional 30 minutes until sausage is fully cooked. Turn off the heat and allow beans and sausage to rest for approximately 20 minutes. Taste and adjust seasoning to taste.

Remove bay leaves and serve over rice. Sweet cornbread makes for an excellent accompaniment to your red beans & rice.


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