Red Beans & Rice, 2/10/14

John Grey

Your Momma's Good Food


1# Dried RedKidney Beans (Soaked overnight)

2 Mediumsize onions (yellow or white) chopped fine

4 stalks ofcelery (chopped fine)

1 bellpepper (chopped fine)

1 clove ofgarlic (minced)

2Tablespoons dried oregano

1 Tablespoondried thyme leaves

2Tablespoons black pepper

1/2 teaspooncayenne pepper

2-3 wholebay leaves

Salt totaste

4 tablespoons butter


  1. In a small stock pot ( 2 or 3 quart),Melt butter over low heat.
  2. Sautee fresh vegetables until translucent-

Note- add garlic last to prevent scorching.

  1. Introduce drained beans, and cover with fresh water .
  2. Add dried spices, stir well, bring toroaring boil, stirring often to prevent sticking, and boil for 30 to 45 minutes.
  3. Reduce heat and simmer over lowmedium heat, continuing to stir periodically, from bottom of pot to top, untilbeans are tender, and begin to break down. Simmer until liquid reduces to a thick and gravy like consistency.
  4. Serve over steamed rice

(optional) and smoked sausage or andouillesausage may be cooked with, or as a side.