Sunday, October 5, 2014

Red Beans and Rice

In our family red beans means smoke sausage and white beans ham. I have already shared the White Beans and Rice recipe with you in another post. Now I am happy to share the red beans. Last week I made this pot of Red Beans and Rice. Dear sister brought me some beef and pork smoke sausage from Bergeron's. I decided to let the sausage contribute the sodium and not add any salt. I was really surprised how much flavor and seasoning can be contributed to the sausage only. I did add black pepper and Mrs. Dash Extra Spicy. It is quickly becoming my favorite no sodium replacement for creole seasoning. I personally did not miss the salt. I just added my usual shake of Tabasco sauce and was very happy. I am not going to lie, I saw a little salt being shaken at the table. But who could blame them, I know just how delicious this recipe is prepared the traditional way. So shake that shaker if you can. I am just happy to share a recipe that everyone no matter their health concerns can enjoy. You just can't beat a plate of Louisiana Red Beans and Rice.

Red Beans and Rice
Serves: 4 to 6


1 lb. dried red beans (kidney)
1 lb. smoked sausage, sliced
8 cups of water
1 large onion, chopped
1 clove garlic, minced
3 ribs of celery, chopped (including the leafy tops)
1/2 green bell pepper, chopped
1 large bay leaf
Mrs. Dash Extra Spicy and black pepper, to taste (low sodium version)
    or kosher salt, black pepper, red pepper flakes, and Cajun seasoning, to taste
2 Tbsp. parsley, chopped (I like more)
White or brown rice, prepared for serving


Rinse and sort beans. Cover with 8 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and let stand, covered for 1 hour. Drain beans.

Add 8 cups hot water and return pot to heat. Add sausage, onion, garlic, celery and bell pepper, bring to a boil. Reduce to simmer; add bay leaf, Mrs. Dash Extra Spicy and black pepper (or other seasonings except salt). Simmer uncovered for two hours. Do not add salt (if using) until beans are soft. When beans are soft, add salt (if using) and taste for seasoning. Add seasonings to taste. Beans are done when creamy and not soupy. Stir in parsley just before serving. Serve over white or brown rice prepared as directed on the package.

After one hour

After two hours

Linking to:
Ms. enPlace: See Ya in the Gumbo
Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday


  1. This looks really, really good! I love that there is no salt in it too! We are trying to cut down on the sodium we intake. Thanks so much for linking up to Creative K Kids Tasty Tuesdays. I'll be pinning this recipe to the Tasty Tuesdays Pinterest Board. Hope you are having a great weekend!

  2. I haven't made red beans in a very long time. We're the same--smoked sausage for red beans, ham for white. Looks like a plate of home!
    Thanks for sharing this week. Your red beans and rice were one of the top-viewed links.


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