Sandy's Spicy Southern Red Beans and Rice

Slow cooker red beans with andouille sausage.
Diana Rattray
  • 2 hrs 40 mins
  • Prep: 15 mins,
  • Cook: 2 hrs 25 mins
  • Yield: 8 bowls (8 servings)
Ratings (4)

Sandy's red beans are made with garlic, sausage, and plenty of crushed red pepper.

Serve this hot and spicy version of red beans over hot cooked rice and bake a fresh skillet of  cornbread to go with it.

These beans are very spicy with crushed red pepper flakes and cayenne. Feel free to scale the peppers down to suit your taste, especially if you're using a spicy sausage.

What You'll Need

  • 1 pound dried small red beans
  • 1/2 to 1 pound spicy andouille sausage, or use mild smoked sausage
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons celery
  • 1 tablespoon fresh chopped parsley
  • 1 large bay leaf
  • 1 to 2 teaspoons crushed red pepper, or to taste
  • 1 to 2 teaspoons cayenne pepper, or to taste
  • 2 teaspoons ground cumin
  • Salt and freshly ground black pepper, to taste
  • 6 cups Hot cooked rice

How to Make It

  1. Put beans in a large pot of water and rinse well. Remove any bad or malformed beans that float to the top. Drain the water off and put beans in a deep stockpot with about 6 to 8 cups of water. Bring to boil and boil for about 2 minutes. Remove from heat, cover and let set for 2 hours.
  2. Put the beans back over medium heat and bring to a simmer. Reduce the heat to low.
  3. Meanwhile, saute in extra virgin olive oil the onion, garlic, parsley, and celery. Add sausage to saute. Then add the sauteed mixture to the simmering beans. Add bay leaf, crushed red pepper, cayenne, and cumin. 
  1. Simmer the beans, stirring occasionally, for 2 to 3 hours, or until the beans are soft. If mixture becomes too thick, add more hot water to thin. Taste and add salt and freshly ground black  pepper, as needed.
  2. Cook the rice following directions on the package.
  3. Serve the hot bean mixture over rice or mix the beans into the rice.

Thanks to Sandy for sharing this recipe.

You Might Also Like