Red Beans and Rice

On Thursday night, July 12, 2017, at 7:00pm, I’ll be cooking this recipe live on the radio with my listeners. You can download the recipe, if you like, and cook along with me in real time. You can listen to the show in Atlanta on 95.5FM or AM750 or via the WSB Radio app on iPhone or Android.

Red Beans and Rice
Prep Time: 15 min | Cook Time: 30 minutes | Servings: 6 Servings


1/2 c Vegetable Oil; (or bacon drippings for more flavorful beans)
3 Green Onions; chopped
1/2 Yellow Onion; chopped
1 clove Garlic; minced
1/4 ts Cayenne Pepper
1/2 ts Black Pepper
1/2 ts Salt
1/4 ts Thyme
2 Bay Leaves
1 cn Dark Kidney Beans; (16 oz can)
1 cn Light Kidney Beans; (16 oz can)


1. Heat oil in large pot. Add green onions and onions. Stir till wilted and browning. Add garlic until it browns. Add all spices and bay leaves. Stir together. Add beans.

2. Pour water into one of the cans of beans filling no more than half way. Stir around in can to get bean residue. Pour into pot. Stir. Bring to a boil and stir.

3. Reduce to simmer and stir occasionally to prevent sticking.

4. Prepare rice by add 1 part rice to two parts salted boiling water, covering for 20 minutes undisturbed on low heat. When the rice is done, the beans are done.

OPTIONAL: thinly slice andouille sausage then brown in the pot. Remove and use the drippings instead of the oil. Add back to reheat after the beans are done.

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Erick Erickson

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