Red Beans and Rice


2 lbs. red kidney beans, washed and drained
2 large onions, chopped
4 stalks celery, chopped
6 bay leaves
24 drops Tabasco sauce
2 tablespoons Italian seasoning
1 tablespoon Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon + 1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons kitchen bouquet
2 cups water
2-3  lbs. ham, chopped
2-3 lbs. sausage, chopped
Cooked long grain rice for serving


In large stock pot, combine beans, onions, celery, bay leaves, Tabasco, Italian and Creole seasonings, Worcestershire and soy sauces, kitchen bouquet and water. Cover and refrigerate for 24 hours.

When ready to cook, add ham and sausage, and bring mixture to a boil. Simmer for one hour, stirring frequently. Reduce heat and cook for 2 to 4 hours or until thick and beans are tender.

One hour before done, mash approximately 40% of the beans with potato masher. Serve over rice.

SOURCE: Recipe submitted by Jeanne Lowe and Carl Miller of Catering Magik

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