Red Beans and Rice

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 10 min
  • Cook: 2 hr
  • Yield: 4 to 6 servings
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1 tablespoon vegetable oil

1 medium onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1/2 pound smoked sausage, cut into 1/4-inch slices

1 tablespoon Neelys Dry Rub

1 teaspoon dried thyme

Salt and freshly ground black pepper

2 (12-ounce) cans red beans, drained and rinsed

3 cups chicken stock

2 bay leaves


4 cups chicken stock

2 cups long-grain rice

1 tablespoon vegetable oil

Pinch salt


  1. In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
  2. While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.