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Red Beans and Rice Mix Recipe

Red Beans and Rice Mix Recipe

Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package.
TOTAL TIME: Prep: 5 min. Cook: 2-1/4 hours + standing YIELD:4-6 servings


  • 1 bay leaf
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried minced onion
  • 2 teaspoons seasoned salt
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dried kidney beans
  • 1 cup uncooked long grain rice
  • 4-1/2 cups water, divided
  • 1-1/2 to 2 pounds smoked ham hocks
  • 1 pound smoked sausage, sliced
  • 1/2 teaspoon salt
  • Minced fresh parsley, optional


  • 1. Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch.
  • 2. To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  • 3. Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  • 4. Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf.
  • 5. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired. Yield: 4-6 servings.