17 Ratings
  • 5 star values: 10
  • 4 star values: 7

This recipe was created by Richard during his single days. It became a family favorite over the years. He gets many requests for this recipe so we decided just to make it public. If you don't like spicy food, use mild sausage and omit the red pepper flakes. Hope you enjoy! Serve over white rice with corn bread and coleslaw for a delicious meal.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserving the drippings, remove the bacon, and blot off excess grease with paper towels; crumble and set aside. Add the olive oil, bay leaves, and red pepper flakes to the bacon drippings in the skillet and reheat. Cook the green bell pepper, red bell pepper, yellow onion, green onion, and garlic in the olive oil mixture until tender.

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  • Place the kidney beans in a heavy pot over medium heat. Pour the water over the beans; add the vegetable mixture from the skillet and the cooked bacon; stir. Simmer 30 minutes, stirring occasionally. Add the butter.

  • While the butter melts into the bean mixture, return the skillet to the heat and cook the sausage in the skillet until lightly browned; add the sausage to the beans. Rinse the bottom of the skillet with a small amount of water and pour into the bean mixture. Cook the beans another 15 minutes. Season with salt and pepper.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

689 calories; 44.6 g total fat; 85 mg cholesterol; 1653 mg sodium. 45 g carbohydrates; 28.5 g protein; Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/25/2008
This recipe is AMAZING!! My husband and I will add it to our regular rotation of dinners. The one change I made was to reduce the fat by cutting out the butter not using the bacon drippings to cook the veggies (I just used the olive oil) and not adding the sausage grease to the bean mixture at the end. The recipe still turned out GREAT.
(14)

Most helpful critical review

Rating: 4 stars
03/27/2009
Great flavor but I felt that it had too much liquid even after simmering for some time so I drained mine a bit and served over white rice.
(8)
17 Ratings
  • 5 star values: 10
  • 4 star values: 7
Rating: 5 stars
02/25/2008
This recipe is AMAZING!! My husband and I will add it to our regular rotation of dinners. The one change I made was to reduce the fat by cutting out the butter not using the bacon drippings to cook the veggies (I just used the olive oil) and not adding the sausage grease to the bean mixture at the end. The recipe still turned out GREAT.
(14)
Rating: 5 stars
06/08/2010
I am from Baton Rouge originally so Ive had alot of red beans and rice! This is the closest thing to being back in the swamp state. I do like a thicker base so I make a roux but overall this recipe really hits all the flavors. I also serve over white rice and serve either corn bread or french bread to sop up the juices. I find that using a thick cut smoked bacon works best. Sure you will spend 3 more for the better quality bacon but I think it's worth it. Check out this users crawfish pasta as well...I have not made it yet but it is similar to my mom's recipe and hers is divine!
(10)
Rating: 4 stars
03/27/2009
Great flavor but I felt that it had too much liquid even after simmering for some time so I drained mine a bit and served over white rice.
(8)
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Rating: 5 stars
06/24/2010
AWESOME!!! I used a TJ's bag of frozen bell peppers because it's cheaper and faster than using fresh and a regular yellow onion because I didn't have any green. I also used 1 qt homemade chicken broth and 1 qt water. At first it looked like too much liquid but it cooked down nicely and thickened up. Served over rice and with cornbread - YUM!
(4)
Rating: 4 stars
01/06/2010
I grew up eating red beans & rice on a regular basis. I've also tried many different recipes and just couldn't find "the one." This one is it. I made it with the bacon as instructed but I just don't see the need for it. And I ended up having to make a roux because I like my beans a little thicker. And for those reasons (and those reasons only) I had to give 4 out of 5 stars. Truly a great red beans dish! Don't forget the corn bread!!
(3)
Rating: 4 stars
01/05/2011
Excellent recipe- I will use this again- but reduce the pepper flakes by 1/2 and only about a cup of water.
(3)
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Rating: 5 stars
09/07/2011
Spicy and good....made me sweat! Make sure you taste first before adding salt because the sausage is salty. For those in my family who prefer a tad less spice next time I may cut the pepper flakes a bit but the spiciness does mellow out a lot by the next day for leftovers. Also I made a roux with the butter before adding to thicken sauce a bit since others commented on the wateriness. Great over rice and with skillet cornbread.
(2)
Rating: 4 stars
11/12/2008
I made a few changes due to time constraints and what was on hand. I sliced the andouille browned it in a little olive oil then added the onions green bell pepper and garlic. When this was softened I added canned kidney beans freshly ground pepper and some chicken broth (didn't need salt as the broth was pretty salty). Simmered it covered for about 30 mins and served it over rice. This wasn't the most appetizing-looking meal ever but it was hearty and filling. Thanks!
(2)
Rating: 5 stars
11/27/2013
I ABSOLUTLY LOVE this recipe that's why I had to take a picture of it (the 1st picture you see w/cornbread) I followed directions d directions accordingly and over time I've adjusted the ingredients to my liking..pair it with some Southern style corn bread and you really talking business now! Thank you Richard and Suzanne
(2)