Louisiana Red Beans

Well, a good deal of time is spent cooking around here, with teenage boys to feed. I’m making traditional Monday red beans since the smoked sausage is ready. I’m sharing how I do it. 

Start with a 1 pound pack of dried Red beans. These are the two local brands available in most grocery stores. 


I rinse, them soak the beans in hot water until they begin to swell. 


Chop up an onion. I prefer sweet yellow onions, and large ones. 


Put the beans, with the water they have been soaking in, into the crockpot. Add 2 pounds of sliced, smoked sausage. Add about 2 cans of chicken broth. You can use just water, but broth gives a more robust flavor. 


Set the crockpot on low. I’m prepping this meal Sunday night to be ready for Monday lunch. Your beans should cook all night. 

Season with garlic, salt, pepper, and Cajun seasoning. We use a lot, plus our spicy sausage. You may adjust for your taste. 

Maybe we use 2-3 cloves of garlic, then a tablespoon or more of Cajun seasoning and salt/pepper. 


Stir and cook overnight on low. 


Serve over rice. 

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