This is the best recipe for red beans & rice on this site. It does need tweaking for your individual tastes, though. To make these red beans taste like the ones I grew up on in Louisiana.
In N’awlins, everybody has her own touch for red beans and rice, so whatever works for you is great. They are ALL creamy, though, accomplished by smashing beans as noted by several folks.
Most restaurants serve smoked sausage on the side and season the beans with ham or a little andouille. One tip–don’t add the salt until the end or it will prevent the beans from getting soft.
If you can’t find andouille sausage, smoked keilbasa is a great substitute. We always add a bay leaf or two to our pot of beans. Got to have the bay leaf… Good recipe. I like the slow cooker idea.
- 1 pound dried red beans, soaked overnight
- 10 cups water
- 1 pound andouille sausage, sliced into rounds
- 1 large sweet onion, chopped
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