Southern Red Beans and Rice

When it comes to making red beans and rice, I do them two ways.  One is super easy using cocktail sausages, canned beans and gravy mix. The other uses traditional sausage, dried red beans, and tomatoes.

For this one, I used the latter method. It takes a bit longer because you have to slow cook the beans.

You will need:

1 bag of dry red beans
2-3 knorr chicken bouillon cubes
2 tablespoons of dried Italian seasoning
1 can of Rotel tomatoes with chiles
1 package of sausage links or bratwurst


In large pot rinse your dried beans and then fill with water. Mix in two Knorr cubes. Bring to a boil. Once boiling, reduce heat to medium.  Cook on medium for one hour, stirring to prevent sticking to the pot. Reduce heat to low and cook another hour.  Check the softness of the beans.  Cook until beans are tender and not chalky.

You can also cook your beans in a crockpot. Cook on low for about 4-6 hours.

The beans will make their own 'gravy' from cooking so long.

After beans are cooked, you can taste to make sure they have flavor. If not enough, add in one more Knorr cube. Cook until it is dissolved.

Slice your sausages and saute in skillet.

Place sausages and can of Rotel into the beans.

Serve over rice.