Sonya's Red Beans and Rice

Sonya's Red Beans and Rice

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 15 m
  • Ready In

    10 h 30 m
Recipe by  shallen3

“This is the best red beans recipe I have found. Serve over rice.”

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Adjust Servings

Original recipe yields 16 servings



  1. Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  2. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes.
  3. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour.
  4. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.

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Reviews (3)

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This recipe motivated me to write my first review. It is outstanding! I used smoked neck bones because the meat market was out of ham hocks (I would have used a smoked ham hock instead of the ham hock the recipe calls for). I also used the full 2 lbs of smoked sausage (Aidells Andouille Sausage). This recipe is delicious and satisfies your appetite on a cold day.



It's important to take some of the beans and squish them up in a bowl to make the liquid thicken up. Don't use less liquid, mash some of the beans then reintroduce them to the pot but this is to be done toward the last as needed. That is why you use so much liquid. It's the old fashioned seasoning way and it's good! Enjoy! Yes, this is also better eaten the following day, given time to give the flavors to ripen!



First, get yourself a big pot, a REALLY big pot. I used a 5-qt dutch oven, only 1 lb. of sausage instead of two, and it was up to the top. I followed the recipe except for using Hillshire Farm Chicken Hardwood Smoked Sausage (seriously tastes just like smoked sausage) and used 1 lb instead of 2 lb (it was what I had on hand). This recipe does take some time, but it’s worth the effort. I think the timing is off on a few things. The beans will take longer to become soft, and the vegetables will take less time to cook. I left this simmer for several hours, the consistency ended up being perfect, and although this recipe definitely is different, this is a very good version of red beans and rice.

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Amount Per Serving (16 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 22.7 g
  • 45%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet



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Authentic New Orleans Red Beans and Rice


next recipe:

Jessica's Red Beans and Rice