looking for easy red beans and rice recipe

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but i can follow simple instructions

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read the side of the bag of beans. simple as it gets

If you want something easy, brown some sausage and ham (or tasso) and then throw in cans of blue runner beans until it evenly hot.
Best and easiest recipe for someone who doesn’t cook/risk ruining something from scratch.

108 oz can



5 cans of red beans drained



some quality smoked sausage and/or andouille



couple bags of diced ham

Cut up sausage/andouille and season with cajun seasoning and sear along with the ham and seasoning blend



Add all beans and 3 bundles of green onions and mix. Cook on low for 45 minutes and stir every 10 minutes to prevent sticking on bottom.

It's a quick and easy cook that feeds a bunch of people and takes much less time than cooking dry beans.

This video is for large Lima Beans but I am sure it would work for Red Beans...I tried it yesterday and it was delicious.

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Lima Beans

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Love Limas too, Great Northern, Blackeyes, Pinto, Lentil...., not too many I don't like.

our local grocery sells The Best Stop (Scott, LA) brand pork tasso and it takes my beans to that next level.

OP wanted quick and easy and I think yall delivered. What if someone wanted to do it the long and difficult way with dry beans? Red beans and rice is one of my favorites when I visit Louisiana. Yall learned me real good on the etoufee topic, can yall learn me more on red beans and rice?

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Grab some blue runner red beans and throw some hot links in there

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This. Hard to beat BR beans.

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can yall learn me more on red beans and rice?

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This is my go-to for decades now. I never cook just 1 lb. of beans and the least I will cook is 2 lbs. and often up to 4 lbs. The following is for 2 lbs.

Run hot water in a proper sized bowl and put the beans in the water and check for the occasional clod of dirt that is sometimes in the bag of dried beans. Let them soak while you prepare the rest of the ingredients to cook them.

1 large onion or 2 medium onions diced
4 stalks celery diced
2 bell peppers diced
8 cloves garlic minced
1 bunch green onions chopped
1 lb. seasoning ham cut in 1 1/2 square chunks
1 lb. GOOD smoked sausage cut across the width in 1/4 in. slices----I prefer andouille and make my own.
5-6 dashes of Worcestershire Sauce
Hot sauce to taste
3 tbsp. olive oil or bacon grease
3 Bay leaves----whole
Salt and pepper to taste

In a big enough pot to cook the beans, add the oil and lightly brown the ham. Then add the trinity----onions, bell pepper celery and cook for about 5 minutes, add the garlic and cook a couple minutes more.

Drain the beans and put them in the cooking pot and cover them with enough fresh water to top them with a couple inches of liquid. Add the Worcestershire Sauce, hot sauce, bay leaves and bring the pot to a boil. Once boiling, lower the temperature to a simmer. As the beans cook, they will swell, so keep an eye on the liquid in the pot to maintain at least an inch or two of liquid atop the beans for the first couple hours.

Make sure to stir the beans a few times an hour so they don't stick to the bottom of the pot as they cook. I always use a metal heat diffuser that goes between the fire and the bottom of the pot and that helps evenly distribute the heat so there's no hot spots. They can be bought on-line or in some stores.

It will take at least 3 1/2 to 4 hours for the beans to finish cooking. I will put the sausage in the pot after about 2 1/2 hours of cooking. This allows the flavor of the sausage to permeate the beans, but not cook all the flavor out of the sausage and turn them to muck.

I look for a creamy style beans with a fairly thick liquid sauce with the beans tender. To accomplish this you can remove some of the beans from the pot and smash them to a paste and replace them in the pot to thicken the liquid.

Give the beans a taste and add salt and pepper to your taste. The sausage and ham will have salt, so wait til the end of cooking to check for seasoning.


Hope this helps and fits your needs.

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Drink beer

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The most important ingredient