Red Beans And Rice Recipe

Name: Red Beans And Rice
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. dry red kidney beans; 2 lb. tasso, cut up; 2 onions, chopped; 2 jalapenos, chopped; 2 bay leaves; 2 tsp. black pepper; 1 lb. andouille, sliced; 2 bell peppers, chopped; 2 stalks celery, chopped; 1 tsp. garlic powder; 1 tsp. red pepper; 4 dashes Tabasco sauce

Servings: persons

1 lb. dry red kidney beans
2 lb. tasso, cut up
2 onions, chopped
2 jalapenos, chopped
2 bay leaves
2 tsp. black pepper
1 lb. andouille, sliced
2 bell peppers, chopped
2 stalks celery, chopped
1 tsp. garlic powder
1 tsp. red pepper
4 dashes Tabasco sauce

1
Pick and wash beans.
2
Cover beans with water and let stand overnight; drain.
3
Put onion, celery, seasoning, bell pepper, andouille, tasso, jalapeno pepper and bay leaves in large pot. Cover with water and bring to a boil.
4
Lower heat and simmer 1 hour.
5
Add more if needed.
6
Add enough water to cover.
7
Boil, then reduce heat and simmer 90 minutes to thicken.
8
At the end of cooking, mash a few beans.
9
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. dry red kidney beans, 2 lb. tasso, cut up, 2 onions, chopped, 2 jalapenos, chopped, and more.

Yes, Red Beans And Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Beans And Rice

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