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Red Beans & Rice

Barbara Dossett, one of my childhood friend's moms, shares her recipe for Red Beans & Rice. Better then Camellia Grill's Red Beans & Rice, this is the perfect one-pot dish for everyday!


  • 1 pound Red Kidney beans
  • 1 medium yellow onion, diced
  • 1 pound Andouille sausage, sliced into 1/4" thick pieces
  • 2 ham hocks
  • 2 bay leaves
  • 1 t. salt
  • 1 t. pepper


  1. Pick over the beans to remove any stones or broken beans. 

    Rinse the beans in a colander.

  2. Add a couple of tablespoons of oil to a large pot. When hot, add the diced onion. It should sizzle when the onion hits the oil! Cook about 10 minutes or until translucent.

  3. Add the sliced sausage, cook 5 - 8 minutes.

  4. Add the ham hocks, beans, water to cover the beans by 2", bay leaves, salt, and pepper. Bring to a boil, reduce to a simmer, cover, and gently cook for 4 hours.

  5. Discard the bay leaves and ham hocks.

  6. Serve in bowls over white rice.