Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to cook, so plan this one for a Saturday or Sunday afternoon when you’ll be chillin’ at home. Your house will smell amazing and you’ll have food for the whole week!
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Are Red Beans and Kidney Beans the Same Thing?
Nope! They’re both red, but they are two different beans, but you can use either one in this recipe. Scroll down to my step by step photos after the recipe to see a photo of red beans and kidney beans side by side.
Do I Have to Soak the Red Beans Overnight?
No, there are other options. There are two other “quick soak” methods, but both still take an hour or more. To read more about other methods of soaking your beans, read How to Soak Your Beans from Camellia Beans.
If you’re looking for a recipe for Red Beans and Rice using canned beans, check out my “Quickie” Red Beans and Rice.
What Kind of Sausage Should I Use?
Traditionally, red beans and rice is made with Andouille sausage, which is a smoked pork sausage originating from France, but also popular in Louisiana. If you can’t find Andouille sausage, you can use any type of smoked pork or beef sausage that is available to you.
Is Red Beans and Rice Spicy?
It can be. The heat level in this recipe will depend on the type of sausage you use and how much cayenne pepper you add. The Andouille sausage I used had a “medium” spice level, and I used 1/4 tsp cayenne pepper, so my red beans were moderately spicy. Use a mild sausage and no cayenne pepper to make your red beans mild.
Is Red Beans and Rice Healthy?
“Healthy” is a very subjective term, but I will say that this classic dish is packed with fiber, protein, and vegetables, which to me makes a quality meal. It is a little high on sodium, but the amount of salt you add at the end of the recipe is totally within your control. If you want to reduce the saturated fat, simply drain the fat from the andouille sausage before adding the vegetables to the pot. And lastly, you can always swap out the white rice for brown rice for even more fiber and nutrients!
Can I Make it Vegetarian?
I have successfully made a very delicious pot of red beans and rice without the smoked sausage. To see how it’s done, make sure to visit my recipe for Vegan Red Beans and Rice. (It’s automatically vegan because the only animal product in the recipe is the sausage.)
How to Freeze Red Beans and Rice
As with any food, you want to chill your cooked red beans and rice as quickly as possible after cooking to avoid food safety issues. I recommend dividing the red beans and rice into single portions before refrigerating. This will make it cool down faster, and you’ll already have single portions that can be reheated quickly in the microwave straight from the refrigerator, or freezer. Once the red beans and rice are completely chilled, you can transfer them to the freezer for long term storage (about 3 months).
Louisiana Style Red Beans and Rice with Sausage
Servings 6 1.5 cups red beans eachIngredients
- 1 lb. dry red beans ($1.49)
- 2 Tbsp cooking oil ($0.08)
- 14 oz. Andouille sausage ($3.79)
- 1 yellow onion ($0.32)
- 1 green bell pepper ($0.69)
- 3 ribs celery ($0.46)
- 4 cloves garlic ($0.32)
- 2 tsp smoked paprika ($0.20)
- 1 tsp dried oregano ($0.10)
- 1 tsp dried thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 bay leaves ($0.60)
- 6 cups water ($0.00)
- 1/4 cup chopped parsley ($0.20)
- 1 Tbsp salt, or to taste ($0.10)
- 1.5 cups long grain white rice (uncooked) ($0.93)
- 3 green onions ($0.22)
Instructions
- The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
- When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
- While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
- After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté the vegetables over medium heat until the onions are soft, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
- Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
- Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
- Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
- After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
- While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
- Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
- Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.
See how we calculate recipe costs here.
Equipment
- Dutch Oven
- Chef’s Knife
- White Cutting Boards
Nutrition
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Scroll down for the step by step photos!
How to Make Red Beans and Rice – Step By Step Photos
Depending on where you live, you may find one type of red bean or the other. You can use small red beans or kidney beans (dark or light) for this recipe. You’ll need one pound of dry beans for this recipe.
Soak the beans in water (make sure to use twice as much water as beans) overnight. If you forgot to soak your beans, use one of the other methods described in this article. (this photo is after the beans have been soaking overnight)
This is the Andouille sausage that I used. This happens to be a 14oz. package, but if yours comes in any size between 12 and 16oz. that will also work. If you can not source Andouille sausage, you can use any other smoked pork or beef sausage.
Slice the sausage into rounds and add them to a large pot with 2 Tbsp cooking oil. Cook over medium heat until the sausage is well browned. Remove the sausage with a slotted spoon to a clean bowl and place it in the refrigerator while you prepare the rest of the recipe. If you want to reduce the fat in your red beans, you can drain off most of the fat left behind by the sausage. I left the fat in, though, because it’s super flavorful!
While the sausage is cooking, dice one onion, one green bell pepper, and about three ribs of celery. This trio of flavors (onion, bell pepper, celery) is called “holy trinity.” But I also like to add four cloves of garlic, so mince those up as well.
Add the onion, celery, bell pepper, and garlic to the pot after removing the sausage. Sauté the vegetables over medium until the onions are soft. Use the moisture from the vegetables to dissolve the browned bits of meat off the bottom of the pot as you stir.
Once the vegetables have softened, add the Cajun seasoning (2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and about 1/4 tsp freshly cracked black pepper) and two bay leaves. Cook and stir for about a minute more.
Drain and rinse the soaked red beans, then add them to the pot with 6 cups of fresh water.
Give the pot a brief stir to distribute the spices and other ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a full boil. Once boiling, turn the heat down to medium-low and let the beans simmer for one hour, stirring occasionally.
After boiling the beans for one hour, the beans should be tender but the pot as a whole will still look pretty watery. To thicken the pot, begin smashing the red beans against the side of the pot with your spoon. Smash the red beans and let it continue to simmer without a lid for an extra 30 minutes. I stood and smashed my beans for about 10 minutes, and let it keep simmering for an extra 20 (30 min total).
While the red beans are in their final 30 minute simmer, cook your rice. Add 1.5 cups long grain white rice to a saucepot with 3 cups water. Place a lid on top, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest for an additional 5 minutes without removing the lid. Fluff the rice with a fork just before serving.
After smashing and simmering for a bit longer, the red beans will have thickened quite a bit. They’ll continue to thicken even more as they cool a bit.
Finally, add the cooked Andouille sausage back to the pot along with about 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. You will need at least SOME salt to make the flavors come out in this dish. I added 1 Tbsp for the whole pot, but I suggest starting with 1 tsp and adding more to your liking.
Serve the red beans with a scoop of cooked rice on top, and sliced green onion sprinkled over top!
This was delicious!!! I made it and the wife went for seconds and third. It’s a keeper. Thank you for sharing.
Can you make this with canned beans?
You can check out our “quickie” version for canned beans! https://www.budgetbytes.com/quickie-red-beans-and-rice/
Thank you!
I like the recipe, I’ll use my pressure cooker.
first time cooking this dish .Have not tried it but I’m so convinced this is the recipe i want to make.
This is a great base recipe!! Did a lot of substituting based upon what I had, & still turned out great
Can this be done in a crockpot – after veggies and sausage is cooked?
Unfortunately, this recipe isn’t well suited for slow cookers. Red beans need to be heavily boiled for a certain amount of time to break down a natural toxin they contain, and slow cookers don’t get quite hot enough to do so.
So i simmered the beans for 30 minutes and they weren’t quite soft enough to mash so I ended up simmering for an hour, then mashing the beans, then simmered for another 30 minutes. So 1.5 hour simmer.
Smells so damn good. Thank you for sharing! Can’t wait to eat this.
As a Southern Louisiana gal, I can attest to the authenticity of this recipe! Delicious. Only thing I did differently was added a generous shake of Tony Chacheries Cajun Seasoning instead of salt & pepper.*
This turned out really well! I’m not southern, but I do love southern food!
I did make small changes. Used red bell pepper, and no celery. Threw the onions and pepper into my food processor to pulverize, but not puree. The texture was like pulp. Used Cajun seasoning in lieu of separating the spices. Used unsalted chicken broth in lieu of 32 oz of water, used water for the rest. In the end, I added a little too much salt, which was my fault, but still turned out delicious.
Also, don’t hate me – used minute rice!
As I was cooking mine I continued tasting to maintain the balanced flavor – however I introduced my sausage and onion/peppers early into the process to allow the flavors to merge as it summoned. 😉
Really good.
Definitely a nostalgic meal for me. Love the recipe and think it has great flavor. Exceded expectations.
No recipe with TWENTY ingredients is “simple”.
Good food takes time man
I made the red beans and rice for a family get together, it was a hit♥️
I’ve made this a million times and whenever I think I’m forgetting a portion of the recipe, I come back to this page to remind me. It’s a great recipe, and Cajun food reviews are always obnoxious so don’t listen to the whiners.
Thanx for the heads up! New to this site, but not the recipies! I appreciate ‘cha!🫡
Is it OK to use can red beans for beans and rice dish
Try our quickie version instead! https://www.budgetbytes.com/quickie-red-beans-and-rice/
I also saute my bell peppers and onions in bacon grease. that helps add flavor as well.
yall need to use chicken broth instead of water and cook the beans with ham hock or turkey neck to bring out the flavor you are missing
Made red beans and rice for the first time tonight using this recipe. I cut down on a few of the stronger spices. I had to add liquid to keep it thinned out but I wanted to make sure the beans were completely done. Good flavor and the rice helps with the spiciness.
Made red beans and rice for the first time using this recipe. I didn’t have time to soak red beans, so I used canned beans that I rinsed well. I like a bold flavor, so I mixed additional spices and added them in during cooking until I obtained the level of flavor that I was looking for. I used Goya chicken seasoning, which is basically powdered bouillon instead of table salt. This dish turned out great. I’m definitely saving the recipe.
I would say use Chicken broth or stock to add flavor in substitution for the water .
I always soak the beans in vegetable stock, it makes the dish much more flavorful.
I made this and added salt at the end and my family agreed it was super bland. I won’t use this recipe again.
Your family thinks you’re annoying
I made this and thoroughally enjoyed it. I will cook it again.
I thought this was super tasty! I subbed in canned beans since I don’t traditionally soak my own beans and it turned out really nice. Will definitely be adding this to my recipe box.
I will say this is my first time not enjoying a budget bytes recipe, as most of the recipes here usually SLAP. But this one came out bland for my taste, despite using the exact amount of spices called for. I feel like this definitely needed more spices. Probably won’t be trying this one again, unfortunately.
I used chicken stock and added 1/2tbsp poultry seasoning and 1/2tbsp Cajun seasoning. I cooked the sausage and a smoked Turkey leg in the with everything else in this recipe in a crockpot for 4-6hrs! You’ll get way more flavor!
I used beef stock instead of water and that really brought out the spices and flavors.
Made this tonight! It was awesome and I was able to reduce the bean cooking time (because I didn’t soak, don’t shame me) by using my instant pot. They weren’t the perfect texture but still YUM!!
I like using this recipe as a base. It’s missing two things. One, don’t make your own Cajun seasoning. Use Tony’s salt free Cajun seasoning. It makes a difference. Also, some form of smoked meat should be in the pot as the beans cook. I usually use smoked ham hock but I’ve used neck bones too with beautiful results. And lastly, I ALWAYS forget to soak my beans. Cover beans with water, about an inch or two above beans. Boil for 5 minutes, cover and alley sit on burner for an hour. Rinse and proceed as normal. Works every time.
Made exactly as recipe says and it was delicious! Definitely adding to my regular rotation. Only change I would make is adding more andouille but that’s just me!
Can you freeze the rice along with the red beans???
Yes :)
So easily done thanks to your instructions! C’est beau. Geaux saints!
This is a very tasty recipe! We enjoyed it. I may have to dial down the spice for my husband.
Very good. Did add stuff: 1 tablespoon hickory liquid smoke, doubled the onion and garlic powders, one beef and one chicken bouillon cubes. Probably use less than 1 tablespoon salt next time if I still use the bouillon cubes again. Used an immersion blender stick after 1 hour to smash up the soft beans. I made sure to keep at a low boil at all times. Super flavorful and definitely will make again.
I had old beans so cooked in the pressure cooker. Loved it! Had with cornbread. Btw, anyone who’s concerned with beans that won’t soften, the pressure cooker is your friend!
Forgot to mention that I added a boatload of the vinegar from pickled jalapeños! So good.
Followed the instructions but it came out pretty bland. Added some Cajun seasoning and that helped.
The food came out delicious, but I had to alter quite a few things. After about an hour of everything cooking, I decided to do a taste test of the liquid to see if I needed to adjust anything and it tasted like I didn’t add any seasoning at all?? I was not sure if that’s normal and that maybe the beans absorbed all the salt from the seasonings or what but I ended up having to add sooo much more seasonings. I ended up adding these additional ingredients: some more garlic power, more onion powder, some Tonys creole seasoning, about 3 small cubes of chicken bouillon, a stick of butter (to add creaminess) and also some adobo. I’m also not sure if this has to do with the fact I have a gas stove, but I also noticed that it took around 3-4 hours for them to really thicken and get creamy. I was pretty worried after 2 hours because it was still pretty liquidy, but in the end it all came together! I fried some chicken as well to put on top of the dish & it was amazing!
This recipe is extremely bland with lack of flavor despite adding the Cajun seasoning. The times indicated for boiling the beans are off. It took 2 hours for them to get to the consistency to mush up.
Made just as the recipe stated. Only had to add 2 tsp of salt to the final product. First time making red beans and rice. Turned out great.
Just made this for first time. I thought it came out fine but never had it before so no comparison to anything. Gonna take some to broinlaw. He will know. P S forgot to make cornbread. Duh
I had really high hopes for this. Followed the recipe as written and the beans were exceedingly bland. Needed to add much more seasoning than called for. Good place to start, but adjustments are definitely needed.
Love love love red beans n rice!!! I swap out beer for water…using a little extra…. Flavored liquid always adds flavor to the pot!!!!
Very excited to try this. I am wondering if you could make it vegetarian and just leave out the sausage? Any thoughts on how it may effect the final product?
The sausage does bring a lot of flavor to this one, so you definitely need to make some adjustments. Luckily, I have a vegan version already tested for you to try: Vegan Red Beans and Rice.
Love this easy recipe….have made it several times and store extras in the freezer. At the end of a busy day, I have a home cooked meal to enjoy! And, you can control the salt!
I did this recipe and I LOVED it. It’s definitely one of my favorites, I’m actually making it for a party this weekend. I saw other reviews where people were saying it was bland, everyone knows to season to their liking. I never use the exact measurements all I need to know is what to use. I loved it!
I will try your recipe as soon as I get at the end of the month, my family recipe is so different from this and very tasteful however I’m here in New Orleans and tried some red beans and rice and love it, it’s funny cuz my grandfather is in Baton Rouge LA his recipe for anyway thanks for your flavors
Lv n Hugggs
Scotty
Such a delicious and flavorful dish, I only had a 14oz can of red beans on hand so I only added 4 cups of liquid (opted in for half beef stock half water) I’ve bookmarked this recipe for future use!
Did you drain the can of beans or just throw it all in?
Thanks!
No flavor! Waste of two hours!
Step 10 mentions adding salt one teaspoon at a time. Definitely helps.
Made this recipe 2x his weekend and loved it. I visited 4 grocery stores before I found my Red Beans. It was a 2 lb bag so I made my first 1lb batch following the recipe on Saturday and made my 2nd batch with minor modifications for a big family dinner on Sunday. Modifications were: 1: Cut the Andouille wheels in quarters so you get some in every bite vs big pieces 2: Minimum 1 Tablespoon of Kosher salt, more to taste. It needs it and it definitely brings out the flavor with a little more. 3: I used a potato masher vs. using the spoon to mash the beans, much more efficient 4:Add Okra. It’s not traditional but if you add Okra after mashing the beans, it adds some texture, nutrients, color and flavor to the final product.
This was SO FLAVORFUL! I couldn’t find red beans to save my life (a snowstorm impacted what was available on the shelves), so I grabbed pinto beans instead. The directions were super easy to follow, and as long as you plan ahead and do the prep, it comes together pretty fast for a relatively hands off meal. Can’t wait to make it again with actual red beans 😊 Thanks for the recipe!
I don’t think the author of this recipe has ever cooked dry beans or she would know it takes several hours to cook beans. I also believe the recipe calls for 6 cups of water and cooking beans is goin to take much more. Cook something before you put out a recipe!!!
The recipe says “overnight” for the dry beans, maybe you skipped that part.
It says after soaking the beans overnight, you use them in the recipe for an hour.
Mine was delicious but I used canned beans. Didn’t have time for the dried process
Amazing– another BB winner! Thank you.
What a waste of time! The dish looked delicious, but was so bland.
That’s why I never copy the seasonings in other people’s recipe. l season myself…
I had to roughly double the recipe’s spices to get it to taste like more than just the beans.
I’m surprised that anyone would give this recipe fewer than 5 stars. It’s the best I have ever made and might be the best I have ever had at a restaurant in New Orleans.
You gave me an education about the beans. I always thought that Kidney beans and Red beans were the same but there is a big difference as far as texture. Strangely, where I live Red beans are not available dried and the canned Red beans are.
Thank you for a 5 star recipe that I will use from now on.
I’ve had red beans and rice- in Louisiana- and let me tell you this is flavorful. We used Conecuh hot and spicy smoked sausage. With the smoked paprika this, had a deliciously smoked flavor. It’s a keeper. Thanks for sharing!
Top site ,.. amazaing post ! Just keep the work on !
What a great and delicious meal this is. I love to make it and I really love to eat it. I sometimes make Pork Chops to go with this dish but sometimes all I’ll make is Cornbread. I really love your recipe here and I follow it to a tee. Thank you and God Bless you…
I thank you all so much for the red beans and rice, it is delicious.
For those of you complaining about the recipe not working out, cooking dried beans is is interesting but this is a great recipe. Not all dried beans will soften normally, age and quality come into play. Sometimes you have to cook longer, some never soften. I NEVER ADD any salt till close to end of cooking. You shouldn’t need to add any. I Tweak the recipe a bit. I brown my sausage ( I use kielbasa) in a bit of oil. Add my chopped veg and cook that down a bit. I’ll add my spices, I don’t really measure but it’s close to this recipe, stir and cook a minute or so. Dump in my presoaked beans. I’ll add enough liquid till it comes to bout a 1/4 inch above the beans. I use water for my liquid then add a tsp atleast of LB Jamison chicken soup base or Better than bullion. Stir it, add few bay leaves, bring to simmer and watch it. Add more liquid as you go to keep it from being too soupy. It might take 2 hours depending on quality of beans. Just add liquid as you go. If you do it this way you should never have to mash beans to thicken, just make sure while cooking you don’t add too much liquid at a time. Taste it as you go but you shouldn’t have to add salt. If you want around last 30 min of cooking you can add a bit of Tony’s or Slap yo Mama seasoning but it shouldn’t need it. If you add your liquid gradually through cooking it let’s the flavor build. You gave to babysit it somewhat but it’s worth it. I’ll make a afternoon out of it. Same with my gumbo. It’s a process and it takes practice.
I agree
In the process of cooking now, and your advice is extremely helpful. Thanks!!!
great tips!!!
I used a roux to thicken mine instead of smashing the beans. Also, added a half cup of red wine vinegar along with the salt at the end.
great idea!!!!
the roux was the perfect addition and the color was amazing!
This was so good. I saved the broth and threw some leftover rotisserie chicken in it the next day. It was a-m-a-z-i-n-g.
Oh, that sounds good too, I will try it next time I make this dish….
Hi! Not so much a question about the recipe, but a question about the sausage. My understanding of Andouille sausage is only a theoretical one as I have never tried, but I always thought it is basically rolled up intestines. I undestand the concept of casing being intestines, but I thought that the Andouille was only…guts and people either love ir or hate it, but there is not much room in between.
Or is this something completely different and just the same name?
The traditional French preparation uses the method you described but modern processes (at least in the US) are made with pork shoulder and spices and smoked!
Hi Mella! You’re talking about the classic French preparation, In America, it is made of pork butt. XOXO -Monti
How long do you saute the vegetables?
Hi David, just a few minutes. But it’s really more of a visual cue than a time cue. Look for the softening of the vegetables. xoxo Monti
This is the second time I’m making this recipe
Both times I added 8 cups of water instead of 6 and added some salt at the end
I simmered it much longer because the beans were not as soft as I wanted them to be
Even though I did soak them overnight they required longer time cooking
Like this recipe love cooking thanks for the knowledge
So comforting! I used canned beans, no celery, and rosemary rather than thyme. Definitely needed a tablespoon of salt after the final simmer. Yum!
It doesn’t mention when to remove the bay leaves.
Remove the bay leaves before serving. XOXO -Monti
Solid recipe! I think I’m going to cook the beans with a smoked pork hock next time. To anyone who’s looking at comments before making this, do NOT shy away from the salt! Salt it until it tastes right because the flavors don’t come through unless you do.
I add some ground Italian Sausage to this. It was amazing.
I made this tonight and added some smoked neck bones for extra smoky flavor. I didn’t remove the sausage before cooking though and I wish I had. Smashing the beans was a challenge with the sausage in the pot.
Did this overcook the sausage?
Could you make this with canned beans. For a shorter cook time?
Yes, but the method will be different and you won’t need as much broth. Here are my instructions for red beans and rice with canned beans: Quickie Red Beans and Rice.
Beth’s recipe is the base for my red beans and rice, dating back to shortly after the initial post. I’ve fiddled a bit. I cut back a bit on Andouille sausage and replaced with bacon (I cook bacon in bulk in the oven and there is always some cooked bacon floating around). I use a small sieve to scoop out beans halfway through and use a large serving spoon to smash them against a bowl before returning them. I’ve found the recipe as amended works great in a slow cooker eight to twelve hours on low.
I also use a small bowl as a rice form and ladle the red beans and rice around that as a moat. It’s pretty.
I left the sausage in for the whole cooking process and used chicken stock instead of water because I had it, but other than that followed the recipe. Really delicious. Thickened up beautifully after mashing.
Its only okay, nothing special. Definitely not worth doing :(
The salt at the end of this one is key to unlocking the full flavor. I found that most of the wonderful Cajun flavoring from the spices was lost after boiling the mixture for an hour. I also needed to add more water during the mashing stage because the beans got very dry and weren’t creamy (I think med-low is too high for an hour– it really needed to be on low). I ended up with a slightly spicy, salty, but filling and plentiful dish. However, it’s not worth the time and labor, in my opinion. I had more success with the Quickie Red Beans and Rice recipe from this site.
I also added some salt at the end
It definitely Made a difference
This is such a delicious and inexpensive meal! The flavors are spot on and it makes so much! I like to throw a few Pyrex containers of this with rice in the freezer and take them out when I didn’t prep for the week. This is another winner from Beth. This is my favorite place to go for recipes! Thank you for helping me feed my family nutritious meals!
Beth- I just returned from my third trip to New Orleans and started the process of making this recipe first thing! New Orleans is truly a city like no other, and I can’t wait to go back. Is there any chance of more New Orleans classics making an appearance on your blog one day! I’ll be trying your jambalaya next!
Hi Tiffany! I left New Orleans about four years ago and despite living in southern Louisiana for 16 years (New Orleans for six), the traditional foods of the region were never quite my favorite. I definitely appreciate the cuisine, but my flavor preferences are just different, so I probably won’t be making more. …Watch me get hate mail for saying that. 🤣
This is indeed a very controversial opinion lol, but it’s understandable. It’s bold cooking and the flavor profiles of traditional dishes tend to be pretty linear. If you’re good with red beans and rice then why would you need jambalaya? Throw some seafood in it and you’ve basically got gumbo. It’s all so similar. That’s probably an unpopular opinion too, but I do love it all.
Followed the recipe and it came out bean water. Pretty bland without much flavor. I wish I saw the other comments advising broth first. I won’t be making this again.
Delicious for my first time making this dish! With these changes: sub 28 oz of chicken broth for that much of the water, add 1 chicken bouillon cube, skip browning sliced sausage but put the sausage in with the beans to simmer the whole time, and simmer for 2 hours instead of 1. I used the exact small red beans pictured. Very warming on a cold, rainy night!
Can you use a slow cooker for this recipe?
Unfortunately, this recipe isn’t well suited for slow cookers. Red beans need to be heavily boiled for a certain amount of time to break down a natural toxin they contain, and slow cookers don’t get quite hot enough to do so.
awesome
Best recipe for Red Beans and Rice that I’ve seen anywhere. I used to live in New Orleans and had lost my recipe. This one is authentic.
First time trying red beans and rice, tastes great! Thanks for the recipe!
I made this even though I knew it was not the original recipe I was used to making. The one I prefer is simpler and has more flavor. It was ok, but not amazing. I would not recommend it or make it again.
What is the recipe with more flavor? I would like to try that one also.
For more flavor use any kind of stock in place of water. Whether it be beef, chicken, or vegetable, homemade or store bought just use whatever you’ve got or prefer. I do this with any kind of soup, stew, or beans. There’s actually a lot you can do this with now that I’m thinking about it lol sometimes I use stock, sometimes bullion, and then there’s some stuff called Better than Bullion. It’s like a very, very concentrated stock where you’d add a tablespoon or two to water. I use that more often than the other two. Super easy way to add alot of flavor for many different meals.
Based on previous comments I used half water, half vegetable stock and it came out perfectly flavorful! This could probably feed more than the 6 listed since 1.5 cups of beans is a pretty hearty serving. Plenty for leftovers!
This recipe is a good base. I followed the recipe and thought it tasted really bland. Like bean water. I doubled the seasoning and added some bullion and it tastes decent. Definitely could use some hot sauce if you like it spicy. I would recommend switching the water out for some kind of broth. Chicken or vegetable if you’re trying to keep it vegan.
The recipe itself isn’t terrible but you’re waaaaaaay off with the small beans as the New Orleans traditional way.
Sorry fella. Was born inN.O. Raised in St. Bernard and that’s NOT how we cooked our red beans! We let beans come to boil… throw in sliced sausage, onions peppers celery, garlic bay leaf and let it all simmer for few hours. Salt and pepper at the send if salt them early beans won’t get creamy . We never had to smash beans they get creamy all by themselves. You cooked thre rice right though, only way to cook rice!☺️☺️☺️☺️
Yes I’m cooking these now and I’ve always added the sausage for the full cooking process sooooo I followed this recipe and I just put my sausage in the beans are still pretty hard with 30 min left to cook ….I’m for sure gonna turn them down and continue to cook 👀🤦🏾♀️🤦🏾♀️🤦🏾♀️💕
Excellent, Tried a few different versions this was by far the best! Excellent flavor! Added Ham Hock to water for little depth of flavor! Can’t wait to make it again!
I used this recipe last fall. It was my first time ever to make red beans and I followed the recipe perfectly. My wife came home from work just as it was finished and we agreed: it was flat. So we added two beef bouillon cubes and simmered it awhile longer. This time it was delicious! It was SO good, we ate nearly half the pot in one sitting! She took some to work and let her co-workers try it. They all raved about how good it tasted. I’m making a batch as I write this!
I didn’t actually make this recipe yet but I made red beans and rice many many times in my life because I am from New Orleans. your recipe sounds pretty accurate. I will say there are a couple of things that I can find fault with first of all I don’t know where you got your information about red beans and rice being made with small red beans that those are used mainly in Jamaica in like peas and rice recipe. We always use red kidney beans everyone I have ever known has used them and we always simmer the beans several hours to as much as all day. You see in the old days they made red beans on wash day when people use to wash their clothes by hand it was an all-day chore and beans was something you can make without having to keep stirring it and tending to it.
I am making this recipe now and I used red kidney beans. My family’s roots are in NOLA and I am prepared to simmer for longer than two hours. As you noted red beans and rice were wash day dinner because you could keep the pot on the back of the stove all day and nit have to interact with them much.
Great recipe. I have made several versions and this is my favourite. It is wonderful as is, but I personalized it just a bit. I used chicken stock instead of water, added sweet paprika in the same amount as smoked, because my family loves paprika, and I used a lovely red bell pepper, as that is what we had in the fridge. Either way, my family loves this recipe.
Hi Beth
Could this be made in a slow cooker ?
It’s possible, but you need to make sure not to use kidney beans. Kidney beans contain a natural toxin that needs to be cooked at a certain temperature for a certain amount of time to break down, and slow cookers usually don’t achieve that, so it can cause severe gastric distress.
Really good!! I jazzed up the rice water with chicken bouillon, and substituted some Hefe Weissen beer for the 6 cups of water. Also made a batch of that Corn Bread to go with. So much for my “diet”. Today is officially a a Cheat Day, and that’s just all there is to it!
Absolutely delicious. Made it according to the recipe. Will definitely make this again. Thank you.
This was delicious! I improvised and used a can of beans, chicken sausage, and pork base mixed into 1 cup of water….and this was very very good. Like better than Popeye’s good. Thanks for this great recipe. Happy New Year!
How long did u simmer it for?
Yum! So glad to use dry beans. Not difficult at all!
We ended up using Emeril’s Cajun seasoning and added paprika to make it even simpler.
Amazing! My husband thought it was delicious and he normally doesn’t like stuff enough to comment on it, lol. We found that 3 tsp salt was a bit too much though so would cut it back to 2 tsp next time. We were able to get 7 meals out of this, so fantastic for meal prep!
This recipe was so delicious, so flavorful and so easy to follow. I can’t wait to have the leftovers for dinner tomorrow, the flavors only get better the day after.
Thank you for sharing your recipes. I find myself cooking dishes from your site 2 to 3 times a week.
Can this recipe be made with canned red beans instead?
You can make red beans with canned beans, but you have to use a totally different method since they’re already cooked. I need to write up a recipe for that. :)
I used 2- 15 oz cans of red beans instead of dried. I simmer them for 30 minites with only 3 cups of water and it seems to have turned out well!
You really did it with this one! I LOVE red beans and rice but could never get them down, but this recipe saved the day! I soaked the beans last night and put them on before I started work this morning, and now my lunch is all ready and smells DIVINE! I added some cut up bacon since I didn’t have salt pork or ham hocks, as well as some finely chopped jalapenos to add a little kick, as well as a little flour to thicken the “roux”. I can’t wait to dig in! Thanks for another great – and easy – recipe! :)
I just made this and it is delicious! I made one erro and added the sausage back to early. Didn’t seem to make any difference but will wait next time. I followed the recipe to the T otherwise!
This is the real deal, people!!! Just made this for dinner and I couldn’t be any happier with how it turned out. The only things I changed was deglazing the veggies with dark beer and using sweet paprika with a few splashes of liquid smoke since I didn’t have smoked paprika on hand. Cooked the beans closer to two hours since mine were a tad crunchy at the hour mark. Super delicious!
The recipe is great! I added a smoked ham hock to the beans as the cooked.
Great recipe! As a native New Orleanian, I often see recipes that are nowhere near authentic, but yours is pretty spot on! We usually use Camellia red beans, but I know those aren’t available everywhere and we also generally use Tony Chachere’s (known simply as Tony’s) in place of the paprika, salt and pepper. And my family always made them extra spicy (but not all palettes can hand that). I especially enjoyed your use of andouille and the trinity and smashing the beans a bit once they’re soft (a critical and often missed direction). Bonus points for the bean distinction!
I lived in NOLA for six years and BR for 10, so I learned from the best! :) Thanks for the vote of confidence!
beans did not cook all the way. followed recipe.
Chase, beans can take longer to cook depending on how old they are, what type they are, etc. This isn’t a recipe failure. You just have to monitor and add liquid as needed; that’s beans 101, you’ll get it next time. 😊
Creole from Lafayette. Great recipe. Sometimes use beef stock instead of water. 😍
Bean cooking time also depends on the acidity of your tap water. Since our water is acidic here in the PNW, I found that adding a pinch of baking soda during the soaking (I usually just bring the beans to a boil with the baking soda, then allow to stand for an hour, before rinsing and adding to the sauteed vegetables to continue cooking) works great. It used to take me forever to cook beans!
Really good. I used this as a reference and followed it mostly, but to lower the calories, I replaced the sausage with a few tablespoons of diced ham, used chicken broth instead of water and cauliflower rice instead of white rice. It turned out absolutely delicious! I found it very flavorful and the spices to be the perfect amount. I served this with grilled Cajun bourbon chicken and it made the perfect combo.
OMG!!!! Just made this. Amazingly delicious!!!!! Followed the recipe exactly.
Would not change a thing! ❤️
I followed the instructions (just substituting spices I had rather than a few mentioned) and the flavor was okaaayyy. But the real problem for me was the consistency. Way too thick. Maybe I missed something, but it was a lot of work for something that was a bit bland and dry.
Rather odd to comment on the flavor being just “okaaayyy” and a bit bland when you changed the recipe by substituting spices.
I make this often but use 4 cups chicken broth and 4 cups water instead of all water.
This was awesomely delicious. My husband, who is not a big fan of beans, asked that I make this again, and even took the leftovers to work for lunch! Followed the recipe, and wouldn’t change a thing. Will be sticking this recipe/ingredients in my emergency pantry (well, except for the perishables). Could not believe how good this turned out – thank you for sharing this recipe!
I made this recipe as written and thought it was great – and easy! Lunches for a week.
Do you freeze portions after fully made or at some point in the recipe to finish later?
I would like to make ahead and freeze, just want to be sure I know when in the process to freeze.
Thanks!
You can absolutely freeze this for months.
Followed the directions to a tee. Love Cajun food and trying new versions of recipes. My husband found this recipe a little bland . It was ok after we added Cajun seasoning but will not cook again
I never comment on recipes, but this was so good that I just had to. I used about a half teaspoon cayenne pepper and finished with 1tbsp salt and it was perfect. Instead
Of mashing the beans, I used an immersion blender for about 10 seconds and the consistency was great. I wholly recommend.
Based on previous reviewers, was concerned about this being bland. Added cajun seasoning. Also replaced the celery with yellow bell peppers, added 2 jalapenos, and replaced 4 cups of the water with broth. Turned out great but still not overly packed with flavor. Can’t imagine the regular recipe has much flavor and it is a bit of steps and effort for something that’s just ok.
I have made red beans and rice before and the recipe I used called for a ham hock. Maybe try that the next time. I would cook the ham hock for about 30 BEFORE adding the beans.😉
Do you think replacing the water with vegetable broth would be good or would it take the flavor away too much? I’m planning on attempting this with Beyond Sausage which is why I’m trying to see if vegetable broth will help.
I think that would be delicious!
I made it with butterball Turkey sausage and used low sodium chick broth instead of water and it turned out amazing! First time ever making homemade red beans and rice and I’m done with the store bought packages forever! Loved it!
I was wondering if you could do this in a crackpot and how long you would have to leave it on low for the beans to cook?
Probably, although I’d need to test and create a recipe for it. Unfortunately it’s not an easy conversion because kidney beans shouldn’t be cooked from dry in a slow cooker (they need to be heavily boiled to break down a natural toxin they contain)
I would assume an instant pot conversion would work. Is that correct?
Already got you covered. ;) Pressure Cooker Red Beans
I’m getting ready to make this recipe, looks delicious ! I absolutely love Mexican food
This is not Mexican but more southern soul food
This recipe is AMAZING. It’s unique and tasty. I recommend this recipe for the weekend when you have some time to prepare the beans and tend to the pot. Will definitely be cooking this again. Me and my boyfriend can’t stop talking about how good this recipe is and we cooked it a few weeks ago.
This took way too much time and simply isn’t that good.
Excellent Version of this classic. I use fresh thyme instead of dry. Camilla beans are a must and toss in a ham hock or 3 for a great smokey flavor.
I buy all of my red beans rice from Louisiana although I am in Texas https://www.CajunGrocer.com Camellia is the best brand of beans, and Savoie’s is the best sausage.
Do I have to take the sausage out while the beans simmer?
You don’t have to, however with the amount of time the beans need to cook the sausage will get a bit soggy and lose some of that great flavor you have from sautéing it prior. We recommend just following the steps of the recipe for best results!
Do you think it would work in a slow cooker?
Probably, although I’d need to test and create a recipe for it. Unfortunately it’s not an easy conversion because kidney beans shouldn’t be cooked from dry in a slow cooker (they need to be heavily boiled to break down a natural toxin they contain)
WOW! I did not have a big feeling on making this but my mind is now blown. Amazing flavor, especially the next day. To the comment on not having enough water, did you keep the lid on during the 1hr simmer? Did you soak your beans for 8hrs? Was your pot steaming out of the lid? If you answered no, no, yes to these questions then that might be the cause of your lack of juice at the end. I had quite a bit of liquid at the end and found myself having to have a hard boil for the 30 minutes to get some of it to evaporate/concentrate it down. The only modification I made were using red kidney beans since I couldn’t locate small red beans. This one is going in the rotation for sure!
I may have let mine cook to long not juice.at all. Did you guys use more than 6 cups of water?
I had half a turkey kielbasa left over from another recipe, so I used the calculator to halve everything. Made with two cans of kidney beans (rinsed and drained) and two cups of water. Left it simmering for an hour on the stove and it was perfect.
DELICIOUS
Hi, I’m not usually one to comment, but I make Budget Bytes recipes regularly, and I always enjoy them. This one did not disappoint! So comforting in the current situation. In case anyone else was looking to reduce the cooking time,
I did want to share that I actually used an Instant Pot with the following procedure: (1) saute sausage in Instant Pot on saute setting, remove; (2) saute veggies in Instant Pot on saute setting; (3) add seasonings; (4) add dried beans (I did not soak); (5) set on manual for 30 minutes (time to pressure cook based on my Instant Pot books), let the Instant Pot do its thing, and use quick release; (6) check beans – they should have been done, but mine must have been super old and needed an extra 10 minutes; (7) when beans are cooked, use immersion blender to quickly blend a little; (8) put back on saute setting and stir occaisionally for about 10-15 minutes or until thickened. I also doubled the onions / celery and used a jalapeno instead of the bell pepper (husband hates bell peppers). EXCELLENT!
Very delicious! If I wanted to add jalapeños to it, how many would you recommend and when would you add them in?
That’s totally up to you and your tolerance for the heat and spice! I’d recommend one to start and in the last 10 minutes or so of cooking. Or just as a garnish on top.
Just made this today, turned out wonderful. Added a pint of dark beer as part of the 6 cups of water and turned out great.
Just out of curiosity, is there a specific reason why the vegan variation of this recipe requires the beans be boiled 2 hours instead of 1 hour, like in this recipe and broth instead of water?
Apparently, red beans and kidney beans require a longer boil so they aren’t as harsh to your gastrointestinal tract.
Another solid, delicious, nourishing Budget Bytes recipe! Perfect for hunkering down during a global pandemic ;-) I made it with kidney beans, since that is what I had on hand. My only other modification was to omit the cayenne, since I made it for the whole family. My husband and I just added our own hot sauce to our bowls. It is so flavorful, and I was happy that my 6 year old ate (and liked) it! Still working on the 3 year old…. My husband raved, and I know it will taste even better as leftovers. I think in the future, this would be good prepared feijoada-style with some sauteed collard greens on top to make it a total meal. And here’s a presentation suggestion – press a serving of cooked rice into a small bowl or measuring cup, and invert on top of the beans to form a cute little rice island.
Great recipe, thanks for sharing
Gracias
Delicious recipe. Cheap, packed with protein, and easy.
Finally I understand why beans and rice is such a popular combination. I have to agree with previous posters that it’s as good or better the next day too. I absolutely loved this dish and will make it over and over again, especially in the winter when something warming is so welcome.
Thanks for an excellent recipe. It was even better the next day!
I made this recipe and my partner actually said it was his favorite thing I’ve ever made for him. It was simple but so. freakin. good.
This recipe sounds great, I”m going to make this soon love southern style cooking and flavors. really like beans and sausage they make great flavors Thank you for recipe
Hi! If I have a prepared cajun seasoning how much would you recommend to us for this recipe? I’m out of smoked paprika.
Thanks
I’d say roughly 2 Tbsp. Enjoy!
Wow, this looks amazing! Can’t wait to try it. Thank you Beth, you are my go-to option for American recipes.
I have been making the old recipe for years, and haven’t tried this updated one. Why did you change it?
I wanted to use a homemade mix of spices instead of a store bought blend, and my cooking skills have improved a LOT since those days, so I wanted the recipe to reflect that. :)
I love freezing meals, especially red beans and rice. Up until now, I’ve always used those box mixes that include the rice. (Don’t judge!) When I freeze those, unsurprisingly, the rice becomes super mushy. With your recipe, do you freeze the leftovers without rice? It’d be great to include the rice but I’m not sure of the mechanics. I’m pretty excited to have a non-box recipe to try!
How would you modify this for an instant pot? No need to soak them in I now. Any suggestions
Just got back from a trip to Louisiana, met quite a few very nice Cajuns, and my husband wanted some Cajun food. I guessed that, since Beth lived in Louisiana, this would probably be original to the area. I made this recipe and it was absolutely delicious! Thanks.
For those of us who have been making the original recipe for years, I would love to know more about why you made the tweaks to this! I see smoked paprika and no bullion. I’m curious!
What kind of bouillon do recommend?
Beth loves Better Than Bouillion in the jars.
Okay I do t normally comment on posts but I just made this recipe and it slaps. Thank you!
in nawlins we use camellia red beans. i never, ever soak them. my theory being those nice dry beans will soak up nothing but that good broth. they are much more flavored. i fry 2 strips of bacon and then dump in the trinity and sausage. stirring often until browned. then add the dry beans, stir until coated with the grease. add 7 cups water, bring to a boil then reduce heat to simmer. just by stirring every 15 minutes or so they will thicken on their own, no need to mash the beans. this process takes about 3 hours or so. the little red beans (azuki} can be used but….the seasonings you recommend are pretty much what i use.
Can I use black beans will it completely change the taste?
We haven’t tried it with black beans so it’s hard to say but I would imagine it would change the taste quite a bit. We have a great black bean soup you can try though!
when i cook black beans i like to use ham chunks and a little different blend of seasonings. unless you add the ham in the last few minutes of cooking the dry beans it will turn black. tastes great tho even with black ham.
Can I make this with canned beans? And what changes would I make?
Thank you!!!
Sorry. Just saw someone already asked that. Do I drain the canned beans first?
Thank you!
Yes I’d drain and rinse them :)
Could this be cooked in an instant pot, minus the rice?
I’m sure it could, we haven’t tried in the Instant Pot yet. If you try it let us know how it goes!
sound delish…if i were to use brown rice instead of water – how would i adjust the amount of water and time for cooking – thanks
Hi Marina! Sorry we haven’t tried it yet with brown rice.
How would you go about substituting with canned beans? I have a lot of canned beans in the pantry right now that I’d love to use for this, just wondering how to convert!
I haven’t made this with canned beans, so I can only give an estimate, and not guaranteed amounts. You’ll probably need about 3 cans of beans. Since the canned beans are already cooked and won’t absorb anymore water, you can use probably around 2 cups of water (and less bouillon) instead of 7 cups. Just let it simmer until all the vegetables are super soft and the beans begin to break down, then start mashing everything up. :)
I make this with canned beans and it’s still delicious! I use 4 15oz cans and 4 cups water, no bouillon.
Instead of smashing the beans in the pot, could I use an immersion blender for a portion of the beans?
You definitely could use an immersion blender.
Girl, Thank you for the link to the Camellia Bean Blog. I have tried all the off brand, store brand, and local brands but this is the Ultimate Brand from Louisiana from my Momma’s hometown of New Orleans. Can’t wait to use them in the recipe.
I clicked over today and saw this recipe and I literally went “oh hell yeah.” This was one of the first recipes I made from your site (along with the black bean quesadillas) when I was learning to cook almost five years ago, and I’m so excited to see you gave it a facelift! And now I’m craving it…might have to throw a pot on next weekend. With some cornbread…yum.
I read the recipe twice and have a question about the beans. Are you smashing all the beans, or just the ones on the side of the pot? Thx.
Most of the beans in the pot “After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.”
Looking at the photos, just some of the beans are smashed – I guess it’s personal choice as to how thick you want the bean mixture.
Definitely going to make this one, but I don’t eat pork or beef. Will chicken/turkey sausage work?
Yes chicken sausage would be great.
Any advice on translating this recipe to an Instant Pot? Should I make the beans in the IP and then just follow the rest of the recipe on the stove or could I just do the whole thing in the IP?
I see she also has an IP recipe for red beans & rice on this site that you can look up
Just curious – why would you add powdered onion & garlic when you’re starting with the REAL – ( ie. from the garden or market..) aromatic vegetables?
The spices add a bit more flavor to the sauce and overall taste to the dish.
Love it. I do pretty much the same recipe but in my instant pot so I don’t have to soak the beans as it get’s hot enough to neutralize the toxins that you soak to remove, though,, literally just finished throwing it all together & turning the pot on, sat down with a coffee & saw your recipe. It’s great to know this old favorite is still going strong.
I’ve tried many a night to make a great pot of beans, and never come close to the goodness that comes out of that blue can. :) finally got it right today- and it turns out it wasn’t the recipe that was throwing off the outcome, but how I chose to cook it. This was great! …when simmered all day on the stove top. This was edible for the sake of the sausage when I cooked it in the instant pot. What a difference! Even the nights I cooked it on the stove for an hour or two paled in comparison to an all-day summer. Thanks!
Happy to hear that you finally found a recipe that works!
Did I overlook when to add in the onion, celery and pepper mix?
I’m really confused about this as well.
See step #4 in the recipe: Clean and dice the onion, celery, green bell pepper and garlic. Add these to the large pot containing the sausage grease and add 1 Tbsp of vegetable oil if needed. Saute the vegetables until they are soft and transparent (about 10 minutes).
When do the veggies go in the pot with the mix? That’s the part that’s missing unless I’m reading it wrong
See step #4 in the recipe: Clean and dice the onion, celery, green bell pepper and garlic. Add these to the large pot containing the sausage grease and add 1 Tbsp of vegetable oil if needed. Saute the vegetables until they are soft and transparent (about 10 minutes).
Made this today following the directions exactly. It is AMAZING! The best red beans and rice my husband and I have ever had :) I have made so many of your recipes and love them all, thank you for having such a wonderful site!
Well that’s just awesome!
My husband loved eating this. Instead of all Tony’s seasoning, I added 3/4 teaspoon of that and 1/2 teaspoon of piri piri spice and man oh MAN was it delicious. Not too spicy either. Just right! Will definitely be making again.
That sounds delicious!
Excellent recepie
This looks delicious. I was wondering if you could make this in a crock Pot? and if so how would you do it? I know you would have to cook the sausage (just to brown it). Thanks for any help or suggestions you could give me. Have a wonderful day. :)
I just made this in the crock pot tonight and it came out great. Here are the steps I used; after cooking your vegetables in step 4 add them to the crock pot, along with the soaked beans, water, and seasonings. Cook on low for 10 hours. Then smush some of the beans against the side of the crock pot to thicken the broth. At this point I thought it was a little soupy for me and decanted about 2 cups of the broth (I will reduce water next time), then to thicken it more I put the cooker on high with the lid off while I cooked a side of rice. After that season to taste and serve. My only other change was to replace the sausage with a smoked turkey leg (I threw it into the crock pot at the beginning with the rest of the ingredients). It tastes AMAZING :)
Made this today for my family and it was SO good!! I used canned kidney beans and it came out great, loved it.
Hi Soraya! did you change how much water you put in? Did you put in any water/bouillon? Making tonight with canned kidney beans!
I was blown away with this dish. At first I was skeptical and now I add my own twist to this…Great recipe
Looks delicious. Does this recipe freeze well?
Very well. :)
I’ve made “Yankee” style ham and beans many times but I have to watch carbs and sugar when I cook (diabetic wife) so I want to try making “Dixie” style red beans and rice without the rice. Can I use a mix of kidney and navy beans to lower the carbs?
I’ve never tried using a mix of beans for this, but I don’t see why it wouldn’t work. :)
I have traveled all over the US and never could I not find dried red kidney beans. If you can not get quality smoked pork sausage, don’t bother to try this dish because the SAUSAGE IS WHAT MAKES THE DISH! Don’t try to substitute polish sausages – just cook something else if you are too lazy to get quality smoked pork sausage. Actually, a quality smoked all pork sausage is better for this dish than andouille and normally a little cheaper. DO NOT use canned beans!. DO add a little more chopped onions and a lot of fresh ground black pepper. I think some medium chopped seeded jalopeno pepper greatly enhances the taste. Don’t forget to mash about a third of the beans once they are softened. The consistency should be more like a thick gravy after the mashed beans are stirred up.
What do I need to do differently if I’m using canned beans? None of the stores around me sell Bluerunner canned “Creole Cream Style Red Beans”, but I have regular cans of kidney beans! I know it’ll still need some water to make it saucy and I’m sure I should still smash some of the beans for the creamy texture, but I’m wondering how many cans and how much liquid to get it to the right consistency? Thanks!
I haven’t made this with canned beans, so I can only give an estimate, and not guaranteed amounts. You’ll probably need about 3 cans of beans. Since the canned beans are already cooked and won’t absorb anymore water, you can use probably around 2 cups of water (and less bouillon) instead of 7 cups. Just let it simmer until all the vegetables are super soft and the beans begin to break down, then start mashing everything up. :)
I make your vegan red bean and rice with canned kidney beans quite often. Your advice to Kristine is spot on. I use powdered bouillian for broth and double up on the powder because your 7 cups boils down to a reduced and more flavorful liquid (or so I figure). I also add a vegan andouille sausage that makes the dish to-die-for (my husband requests it–I make it and freeze portions that he eats for breakfast. It’s his favorite of the many bean dishes I make). I use Isa Chandra Moskowitz’s recipe for the sausage; she’s my queen!
First time making red beans and rice and it was perfect. Followed instructions to a tee except I didnt use the chives…very well seasoned (I did use more seasoned than called for) and I made with cornbread….next time I would definitely soak the beans a day prior because the quick soak method took hours! I will def make again
Made last night, was some of the best I’ve ever had! Thanks for the recipe
If you’re doing a quick soak method, do NOT dump the water or rinse the beans!! This is the basis of your broth, else you’ve just dumped most of the flavor and starchy goodness down the drain that, given enough time on a gentle simmer, will be rich and creamy. There is no need for the bouillon cubes, or even to smash the beans part way through. Turn down that heat and trust the beans!
I just made this tonight and it was absolutely divine! Can’t wait to try more budget friendly recipes :)
I made this last night in an attempt to clean out my freezer and it was AMAZING!!!!
I have never made a bad recipe from this site but oh man was this one of the best!
Going into regular rotation at my dinner table
This looks delicious! Can I make this in the crock pot?
Probably, although I’d need to test and create a recipe for it. Unfortunately it’s not an easy conversion because kidney beans shouldn’t be cooked from dry in a slow cooker (they need to be heavily boiled to break down a natural toxin they contain).
That is actually the best way to make it. Soak beans in warm water overnight. Put them in crock pot w/onions, bell pepper & celery. Barely cover beans w/water. Forget about the long list of herbs/spices. Do add a little salt and lots of black pepper and Tony Chachere’s. I like to use just a little minced jalapeno peppers. Cook on low for about six hours, mash about a third of the beans and continue cooking for about two hours. I usually start the cooking after supper and let them cook overnight. Check to make sure they do not cook dry, stir and add water if necessary, but be careful not to make it watery. This is a simple dish and the addition of too many herbs/spices actually takes away from the taste rather than adding to it. I do use a little dried Italian seasoning but do not overdo it. The beans should taste like beans, not like a spice soup. Serve w/cooked rice and French bread and your favorite beer.
I never leave a comment but this turned out amazing!!!!!! Thank you for sharing!
YUMMY! Loved this recipe so much! I’ve only made it once but will make it again for sure!!!!
Has anyone tried making this in the instant pot? And would it work to replace the sausage for raw chicken thighs? I know the taste won’t be the same, but would it work?
Louisiana red beans and rice are made with red (aka) kidney beans. Ground thyme, I’ll agree with but it’s not red beans and rice with pinto beans. That’s…uh…pinto beans and rice.
If you look at the package of beans, they are kidney beans, light and dark red. Not pinto beans. Don’t be so quick to criticize.
Absolutely! White (navy) beans are also delicious cooked in the same manner and are also a staple in cajun country, but are not as widely recognized. They have a distinctly different flavor but are just as tasty in their own right.
Hey lady! I love love love this recipe. I cook it at least once a month for my family and it’s always gone within a day or two! Thank you for all your amazing recipes. Most of what I feed my family on comes from this site so THANK YOU!!!
To stop the gas from the beans place a large carrot in the beans for the entire cooking time when ready to serve throw away the carrot unless you have someone you want to be miserable for awhile give it to them. Old hillbilly secret passed down to the wife.
Interesting!! I’m willing to try it. ;P
Thank you for this recipe it has become a family favourite. I Have cooked it with ham hock and also with sausage. Both are so good. In Australia I can’t get the right kind of sausage so use chorizo which is a spicy Spanish type sausage.
I can’t always find andouille either but have figured out (as you have!) that most firm sausages will do in a pinch, you just have to adjust the seasonings to taste. I use a venison/pork sausage as an andouille stand-in all the time.
Just made red beans and rice using this reicpe. It came out so fucking good!”
I love the tip of mashing a portion of the beans against the sides of the pot to make the mixture more creamy! I’ve attempted to make homemade red beans with Conecuh sausage before, and it’s come out good, but I’m definitely gonna implement this mashing technique with my batch of red beans and sausage. I too was onto Blue Runner’s brand of red beans by a coworker from Lafayette, and yes, they are great, but I’m trying to authenticate my beans too. Thanx for sharing your recipe.
Thank you for all your wonderful and amazing recipes! Keep on dishing out too us because I love your wqy of cooking!
I needed a recipe for red beans and rice. I came across yours! I wanted too go along with my mother day menu.I thick you are amazing cook with a lot of soul! That recipe for red beans and rice,sausage is a outstanding dish to fix! Thank you!
If I do this in a slow cooker, how do the instructions change? Thank you in advance!
It’s not recommended to cook kidney beans in slow cookers because they don’t boil hard enough. Kidney beans (and cannellini) have a natural compound that is very toxic and causes severe gastric distress. When you boil the beans hard that molecule breaks down and then it doesn’t cause problems in our GI, but the gentle simmer of a slow cooker isn’t enough to do the job. :( Most other beans are safe for slow cookers, though.
I made this but was wondering if you had calorie info on the one cup of red beans and rice as you have with other recipies. It was a very tastey meal to say the least. The ham hock gave the beans a smokey taste which really added to the bean mixture. I will make this again.
Most excellent!
If you live in south Louisiana, you can’t always use Guidry’s Cajun Seasoning, thatcher than preparing the mirex-poix yourself. $3.99 for like 3 lbs. and way easier than slicing and dicing.
Love this! I love all your recipes! As a student I try to be frugal with my food budget, and your recipes give me such great ideas so eat foods that keep me interested as well!
This particular one also keeps me from going across the street to Popeyes for their red beans and rice…..can never trust that stuff but man it tastes good =D
Having been trained to cook down the road a bit, in Southern Cuisine, I personally prefer the use of the Pinto bean in place of the Kidney bean. Just a choice of texture and sharpness. I also note that you did not use “ground thyme” or “whorchestersauce”. Pretty much a must have in the real deal of beans and rice. It’s the subtlety of taste that come together to make one, with just a hint of kick that keeps drawing you back for more. They looked real tasty, too.😁
I just happened upon this post looking for a red bean ‘n rice recipe. Thank you for this easy to make recipe.
Quick n Easy… I used the quick soak method for my beans. No celery(hate it lol) I didnt use any broth or bullion just seasoned my sausage and onions during sautee. Took about 2 hours to cook! And taste wonderful. And of course i used Camelia red beans being i do live in the South😊
Oh and I did season my water with Garlic powder..onion powder..Lawrys and a bit of Tonys and some Oregano😊
Amazing!
Made this for my dad for football Sunday and it was great. I used andouille sausage and put about 2-3 cups of the beans in the blender to thicken in up. Can’t wait to have it for lunch tomorrow I know it will taste even better.
I made this recipe and added rotisserie chicken. I deboned it and cut it up and sauteed it with the sausage. i ommitted the scallons. OMG… It was freakin’ awesome!! Even the 3 and 5yrs olds loved it. This recipe is definitely one I will make again.
I’ve made this many times, and it’s excellent. The leftovers are even better.
I made this tonight and it was amazing! I used 3 cans of kidney beans, chicken andouille sausage and broth. My husband was so happy!
I made this tonight & used Lousiana hot links. AWESOME! Thanks, Beth!!
I am so inspired by your blog! I need to cook on a budget and try new things to cook. And I love your recipes. I usually do a big grocery buy at the first of the month and then replace items towards the end of the month. And I eat the same thing over and over. I’m going to do what you’re doing
My sister and I LOVE Red Beans and Rice. Although it was delicious, the beans were taking a little too long to cook (impatience on an empty stomach). I served the beans and rice with cornbread. Next time I’m making this dish, I’ll have to plan accordingly. Thank you, Beth for the awesome recipe!! :-)
Hi, Beth! I have a question for you. Is it possible that I can cut the recipe to 6-8 servings? It’s me and my sister, and I’m concerned about wasting food. Thank you!!! :-)
Yes, absolutely. You can cut it in half or by just 1/4. All ingredients reduced by the same factor. If you don’t feel like doing the math, this dish freezes really well, so you can make a full batch and freeze half. :)
Hi, I’m planning to make this for a dinner freezer exchange I have with my coworkers. Once frozen and thawed, how to you recommend reheating it?
Many thanks, Kathy
I usually do my reheating in the microwave, but if you freeze the beans and rice separately, you can reheat the beans in a sauce pot over low heat (stir often).
Hi! I’m not a fan of beans… could I reduce the beans to just 1 can of pre-cooked beans? If I do that, how would you suggest altering the amount of water and the cooking time? Thanks!!
You won’t need any of the broth, so you could just season a can of beans with the herbs and add that to some sautéed sausage. :) Using one can of beans will decrease the volume of this recipe by about 2/3.
Does this freeze well once you have made it?
Yes, this one will freeze very well. :)
Beth, I have been pretty pleased with the recipes from this site that I have tried(my husband thanks you for the addition of Dragon Noodles into his life), but I think this one is my favorite so far. Such good comfort food. It felt like a hug in a bowl. I’ll be enjoying my leftovers this week and whenever I defrost the rest that I froze last night. Just wanted to say thanks!
You’re very welcome! That’s why this dish has been such a huge part of Louisiana culture for so many generations. It’s just plain GOOD. :)
@FoodJunkie i agree, but some friends and i love to use tasso, cajun cured pork. it doesnt take much, an eighth of a pound and it just strings about and offered a smoked flavor of cajun spices. if you can find tasso, stock some in your freezer for those times of need. it preserves well, given the salt seasoning content. like it said, it doesnt take much.
@bb thanks for the perspective on the recipe
This sounds very nice but you will definitely get much more depth of flavor with a smoked hock or a ham bone. Hambones are traditional but the hock is probably more flavorful. In a pinch or in a hurry I will use ham base in the stock but you just can’t match the amazing flavor from the hock or ham bone. In mulit packs the extra hocks freeze well to be on hand for the next batch. Definitely going be a red beans and rice weekend.
I have to agree with you, since I believe that beans have a better flavor with ham hock than without it. Thank you for the tip!!
DELICIOUS!!! My husband recommended this recipe and I was hesitant, as it sounded bland, but it was super flavorful! Everything we’ve tried from your website has been SO good!! Thank you!
Not that YOUR particular recipe sounded bland, but “red beans and rice” in general did. :)
I haven’t tried your recipe but it looks great & the ingredients appear to be on point. I’ve lived in southern La all of my life & have used the same method & ingredients each time I make my beans – I do it in a slow cooker since I usually do them on Monday & have to work. The ingredients that I use are slightly different from yours but if you would like to try a slow cooker version, I would be happy to send it over. The recipe is likely an adaption of several recipes. It was so long ago that I started cooking it, I can’t be sure!
Followed this to a T and it came out amazing. A favorite for sure! I sprung for handmade locally raised woodsmoked andouille, but it was worth it. I’m making it again this weekend :)
This recipe was incredible. As suggested above, I used 2 cans of red beans (about 20oz each) and less broth (2 cups total). It turned out great! Will definitely be making this again.
I made this for my week long lunches. I love it. Its now fall and its rainy out, so have something warm in my tummy at work, is perfect. Easy. Delicious. FILLING!!! My goodness, yesterday I lasted all day until 7:30 p.m. when I ate dinner. Totally kills the 3 p.m. cravings. Wish they had 10 stars!!!
I came across your recipe on pinterest and it looked delicious so decided to take a stab at it and it came out awesome! I’m a total gym rat so I tweaked a few things to make it lighter and it did not disappoint. Also it cut the cooking time waaay down. For kidney beans I used 3 cans of 55% reduced sodium kidney beans (next time I would use 4), I substituted the pork sausage for chicken smoked andouille sausage. Now this sausage came precooked so I browned them in some olive oil and then when it came time to add the veggies, I added a little more oil and some smoke flavor because the sausage creates almost no grease. Instead of the 7 cups of water and the bullion, I used one can of reduced sodium chicken broth. I used a pinch of the creole seasoning and instead used my Flavor God spicy seasoning to taste and served with brown rice. I’m not sure why (maybe im just special) but I had a harder time smashing the beans so there were more whole ones but oh well! I still gobbled it up! Thank you so much for the recipe! I wonder if this is something that can possibly be made in the crock pot?
After living in Louisiana for almost 10 years, I FINALLY made my first red beans and rice with this recipe. It was a.) simple, and b.) delicious! My Louisiana-native hubby is very impressed! Thank you for such a great recipe!
I’m making the red beans and rice right now. Smells wonderful. Beth, I would like to thank you so much for your website. Everything I have tried has been wonderful. My husband is so glad I found you! You have expanded my flavor profile!
I discovered your blog a few weeks ago and my family has been LOVING it!!!! Just made this recipe tonight with kielbasa and exed out the pepper (my kids won’t eat it) and it was so so delish! Love all your money saving tips and your meal planner. You have a gift! Thanks for sharing it with all of us!
My husband is always asking for black beans and rice. LIke Randi, Could I just interchange the recipe or would I need different spices, etc? I have never made either the red white or black bean recipe. I would love any tips. Thank you.
I think you could definitely just substitute black beans for the red beans and have it turn out well.
I definitely rated this with 5 stars… Don’t know why it showed up as 2…???
I made red beans for the first time last week and I was SO nervous!! What if I messed them up? I would be kicked out of Louisiana forever! Haha! I researched recipes all day trying to find the best one! I decided to go with this and I’m SO glad I did! They were GREAT! my husband said they were the best he’s ever had! Even better than his mothers!!! I just had one question.. Since he loved the red beans so much he asked if I would make another one of his childhood favorites.. White beans and rice! I was just wondering if I could use this same recipe and substitute the red beans with white beans.. I’ve researched recipes and they are all so similar (if not identical) to red beans. If I can use this same recipe… IM DEFINITELY DOING SO!!
I’m sure you could just do it with white instead of red! YUM!
Can this be made with canned kidney beans? I have everything on hand except the dry beans.
Looks delish!! :)
Yes, but you’ll want to reduce the liquid significantly because the beans have already been cooked. :)
I’m making this with the leftover hock from our Thanksgiving ham! Excited!
I thought you might live in Louisiana. I saw a local label for honey in one of your pictures!
I am planning to make this for dinner next week. When you boil the beans to soft how long do they tend to take? If I have a target dinner time of 6:30 is soaking the beans overnight too much? Thanks!
They’ll need to simmer for about two hours. If you soak them overnight, you won’t need to do the “quick soak” method (step 2), which takes an additional hour.
Thanks Beth- I soaked them first thing this morning so hopefully they will work out! I appreciate your response. Happy cooking!
I’m eating this right now… it is DELICIOUS. Thanks for the recipe!
I cheated a bit and ‘paused’ the recipe before adding water, since I didn’t have time to cook it for two hours right then. It still cooked up just fine the next day, though I think it took a bit longer since everything had to get hot again from the fridge.
This was amazing! I’ve been using your recipes for a couple weeks and they’re all good. This was one the best so far. I used a smoked turkey leg because I couldn’t find a smoked ham hock (anybody know where to get them in Toronto?) and it was delicious! Thanks!
Best Every!!!!
When do you add the Boullion cubes?
You can add the bouillon in the same step that you add the water, spices, and soaked beans (step 5 on the written directions).
Beth,
I’m from Louisiana and have been in the Navy for 20 years. I’ve been craving delish red beans and rice.
Thnx
J
kzplatt – Wow, that typo has been there a long time! Thanks for catching that. I used chicken bouillon cubes, the type that requires one cup of water per cube.
the recipe calls for bullion. do you mean bouillon? and if so, what flavor cube?
love this! i made it tonight with pre-cooked sausage and a bag of trinity veggies. i halved the recipe and got 4 servings, for about 70 cents per serving!!
Miranda – Yes, this freezes very well! I divide it up into single serving portions with rice and all and then freeze. It reheats easily in the microwave. :)
Can you freeze leftovers?
I live in Northern California and I knew there was no way I would be able to make this meal and come anywhere near the $8.48 total. I shopped at a regular grocery store not a discount outlet or big box store. I did the calculations and this meal cost $13.86 and that is with a $0.50 coupon on the andoui lle sausage and buying many items that were in the weekly ad. I surmise that depending on where in the USA you live you *might* be able to come in at under $10 but I don’t foresee it as very likely.
You have this scope down to exactly how my mom and (how my grandma) madeleine it.. Down to mashing the beans on the side for creaminess. I usually just blue runners now in the interest of saving time, but you are making me want to make a big batch and freeze them up for future dinners!
Anon – I don’t think there’s an adequate replacement for the pork fat (haha, I can’t believe I just typed that), but liquid smoke is exactly what I was going to suggest! :) As much as I like pork, I’m sure I’d still *love* this dish without it, especially if there’s a little liquid smoke in there. Maybe add a little extra olive oil for body.
Hi Beth,
This sounds delicious (as usual!) but what would you recommend for someone who wants to avoid meat? I know you said that the sausage+grease was an important flavor ingredient… Yikes. I was thinking that shrimp might be good (?) and that maybe I could add a tiny bit of liquid smoke for the smoked ham hock effect(?), but it won’t change the fact that there’s no sausage+grease for added flavor.
Thanks for all the work you put into this blog. It’s my #1 go-to for meal ideas, now. :)
Veronica – Sure, just follow the directions as usual until you get to the step where you add the soaked beans and bouillon. Instead, add the cooked beans along with the rest of the herbs. You may want to add one cup or so of broth (or bouillon and water) to add a little moisture. Then just simmer for 20-30 minutes or until the flavors have infused. It should still be pretty good!
Suggestions on how to alter this recipe if you have already cooked beans?
I made this after getting some andouille sausage from a friend who travelled to new Orleans. I lived there 30 years ago and enjoyed red beans and rice every Monday. This turned out great! I don’t cook but came across Beth’s website and am glad I did. My only other recipe was turkey gumbo which I learned to cook after living in NO. Ready to try jambalaya since I still have some sausage left. My daughter said the red beans and rice were one of the best things she has ever eaten! That makes me want to cook and it sure is fun to read these comments. Beth has done a superb job putting together such an interesting and useful website. thanks Beth!
Brian
I made this in my slow cooker on Sunday and it was fantastic! The only change I made was to halve the amount of water.
I grew up in Louisiana and make Red Beans & Rice ALL the time!
Here’s a couple of tips: If you buy smoked ham hocks in packs of 3, you can freeze the other two til you need them.
Left over Red Beans & Rice freezes well, too. I use plastic containers that hold 2 cups. I put in 1 heaping cup of beans and .5 cup of rice, stir & freeze. I take it out the night before and stash in the fridge. I take it to work and zap in the microwave.
Also, this recipe cooks VERY well in the slow cooker.
This recipe is AMAAAAZING! I followed the recipe exactly, down to the brand of cajun seasoning. I was fortunate that my mid-west grocery store had fresh andouille sausage in the butcher case.
I left briefly while the beans where cooking and when I came back into the house I couldn’t believe how fantastic it all smelled. My husband and I scarfed it down and he told me to put this recipe at the top of my “keeper” recipe list.
Thank you so much for all the amazing recipes you provide that keep a budget in mind!
Hi Beth,
Thank you so much for posting this wonderful recipe! To-day is my boyfriend’s birthday and I really wanted to cook one of his favourite dishes to celebrate. Being unable to find cajun seasoning when I went to the store to-day, I had to improvise and purchased cajun seasoned sausage instead. The seasoning on the sausage gave the dish plenty of kick!
Thank you again for this post and keep up the great work!
Hey, I thought I’d let you know that I tried this recipe last night (foolishly ignoring how long it was gonna take, lol), and it was delicious. We didn’t put bell pepper in, because we don’t like it, and instead of celery, we used celeriac (celery root), since we had a root on hand from our first-ever CSA box. It wasn’t very authentic, but using the celeriac meant that we cut off an hour of the cooking time–when we smashed the kidney beans, some of the celeriac got smashed, too, and it gave it a really thick, nice texture right away. (Actually, I was requested to make it a bit thinner next time!)
The other thing was that I was wondering what you might suggest as an alternative to a ham hock; I’d like cooking it with meat in like that, since I bet it’d really add to the flavour, but I’m cooking for someone who doesn’t eat pork. We used turkey sausage instead of andouille, and that tasted very nice, but since I’ve never before worked with ham hocks, let alone looked for substitutions, any advice would be well appreciated.
Hello,
I just ran across this site. I just rinsed off my Camile NAVY PEA beans, (White Beans). I’m soaking them tonight for tomorrow. I’m putting in salt, garlic, onion, parsley and boneless salt meat. I cook them for about four hours on simmer to low heat.
Thanks,
Money 504
the guy who brought too much celery… JUST CUT UP REMAINING CELERY AND FREEZE IT!
Hey guys its theme is very interesting and I think we should put more information … thanks for letting me comment
Made it this weekend and even my picky eaters thought it was great. Thanks!
I had all the ingredients except for the first five. I spent about $10 on them:
1.99 dry kidney beans (1 lb)
1.42 yellow onion (1, large)
1.99 celery (1 lb? The only size available, bagged)
1.99 green bell pepper (1, large)
1.99 pork chorizo (3/4 lb)
The bell pepper was especially expensive. It was frustrating to have to buy so much celery. Hopefully I’ll find a use for it.
I know this is from four years ago, but the supermarket I go to sells it by the pound and they have left over stalks in a basket, so I can take and pay only for what I need.
You definitely could freeze the extra too, I used frozen diced onions and they seem to do just fine.
In the south you can find “seasoning blend” which is just onions, green peppers, and celery diced and frozen.
That red beans and rice looks so good!
Hey Beth! My sister is from Louisiana but refuses to give me any of her recipes to the fabulous food down there so I am ecstatic you posted this. I made it the other night and was delighted with how it turned out! I posted a review on my site of this one as well and thought I would share with you.
http://ambers-recipe-collections.blogspot.com/2010/03/recipe-review-louisiana-red-beans-and.html
Is this something that could be frozen in tupperware. I only have 3 people in my family, including a child whose a picky eater, would like to freeze leftovers!
Thanks for including Tony’s in your recipes! We appreciate you!
Cindy Ardoin, Food Scientist, Tony Chachere’s
Yes, I saw that this morning and emailed them right away. I’m not sure how that ended up on there because it is not part of what I entered as the caption. Hopefully it is corrected soon. Sorry to everyone who was mislead!
This was on Foodgawker as “Vegan recipe”…
That looks tasty.