Louisiana Style Red Beans

by Anne Papina on June 10, 2001

Louisiana Style Red Beans
Prep time
Cook time
Total time
Recipe type: Side
Serves: 8-10
  • 1 lb dry kidney beans
  • Tony Chachere's Original Seasoning
  • 2 small onions, chopped
  • ½ green bell pepper, chopped
  • 3 stalks celery, chopped
  • 3-4 cloves garlic, chopped
  • 1 tsp sugar
  • 1 bay leaf
  • pinch of each: sweet basil, cayenne pepper, rosemary, thyme
  • dash of liquid smoke
  1. Rinse beans. In a crockpot, soak the beans overnight in a generous amount of Tony's seasoning. Fill about ¾ full with water.
  2. In the morning, add the remaining ingredients and cook about 6 hours on low. If the beans are a watery, smash them down a bit and continue to cook a little longer with the top off. The longer you cook the beans, the creamier they will be.
  3. Serve over hot white rice.


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