Louisiana-Style Red Beans & Rice
Ingredients
- 2 lbs dried red beans (soak overnight for faster cooktime)
- 3 cups chopped onions
- 1 cup green onions, chopped (optional)
- 1 can rotel (or omit the green onion and use 2 cans of rotel)
- 1/4 cup dried parsley
- 1 tbsp garlic salt
- 1/4 tsp oregano
- 1 tsp cayenne
- 1/2 tsp black pepper
- 2 lbs Conecuh sausage, cut up into bite size pieces (or whatever sausage you like to use; or omit for vegetarian red beans and rice)
Instructions
- If you choose, soak beans overnight.
- Next day, drain water. Place beans in pot and cover with water about 2 inches.
- Bring beans to a boil. Once at a boil, lower temperature to medium low and cook for about 2 hours.
- Add in all the other ingredients and cook until beans are done (about another hour). The longer the beans cook, the tastier they get!
- Serve over cooked rice.
Notes
This was PLENTY for my large family and we had a lot left over. Feel free to cut this recipe in half, or make the whole batch and freeze some for later! It freezes very well.
This is not a super crazy spicy recipe. It has a bit of spice, but not much. However, toddlers may not be a fan. Feel free to adjust the spice to suit your family.
These can easily be made in the crockpot. Just dump all ingredients and leave it on low for 6-8 hours or until done!
