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All Recipes > Red Beans & Rice

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Red Beans & Rice

A woman who was born and raised in Louisiana recently sent me this recipe and told me it was authentic. Furthermore, she told me that the person who sent me my previous authentic recipe was way off base. Everybody’s recipe is authentic in some way, I am sure, so here we go on our third variation of a New Orleans classic. Actually, this is authentic if you are one who believes that the dish must contain pickled pork. In any case, it is delicious.


  • 1 lb. red beans soaked overnight
  • 1 medium yellow onion peeled and chopped
  • 1 bunch green onions chopped
  • 7 cloves garlic peeled and chopped fine
  • 1/2 cup chopped parsley
  • 1 rib celery chopped
  • 1/2 cup catsup
  • 1 green sweet bell pepper seeded and chopped
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. Tabasco
  • 2 whole bay leaves
  • 1 tsp. whole thyme leaves
  • Salt and freshly ground black pepper to taste
  • 1 lb. Hot sausage
  • 1 lb. Pickled Pork cut into 1” cubes and rinsed OR a second pound of hot sausage
  • Cooked rice


Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered, for 1 to 1 1/2 hours or until the liquid has thickened. Serve over the cooked rice.

Source: The Frugal Gourmet Cooks American Jeff Smith, William Morrow & Company, Inc., New York, 1987, pp. 215-216 (with adaptations by Jenny Drake).

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