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Lora’s Red Beans & Rice

Total Time

Prep: 15 min. + soaking Cook: 8 hours

Makes

10 servings

My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies that simmer all day, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
Lora's Red Beans & Rice Recipe photo by Taste of Home

Ingredients

  • 1 pound dried kidney beans (about 2-1/2 cups)
  • 2 cups cubed fully cooked ham (about 1 pound)
  • 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon hot pepper sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • Hot cooked rice

Directions

  1. Place beans in a large bowl; add cool water to cover. Soak overnight.
  2. Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in.
  3. Cook, covered, on low 8-9 hours or until beans are tender. Serve with rice.

Test Kitchen tips
  • Use smoked turkey sausage in place of andouille.
  • Nutrition Facts

    1 cup bean mixture: 249 calories, 5g fat (1g saturated fat), 43mg cholesterol, 906mg sodium, 31g carbohydrate (2g sugars, 7g fiber), 23g protein.

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