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Nutrition Facts
Serving Size 1 (459g) Recipe makes 6 servings The following items or measurements are not included below: 1 lb red kidney beans
Calories 414
Calories from Fat 220		(53%)
Amount Per Serving		%DV
	Total Fat 24.6g	37%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 2126mg		88%
Potassium 684mg		19%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 6.7g	26%
	Sugars 2.6g
Protein 24.1g		48%
detailed view... how is this calculated?

Treebeard's Red Beans (And Rice)

Recipe #121498 | 2½ hours | 20 min prep | add private note

⁽⁶²⁾ RATE IT NOW Print Recipe

By: PanNan
May 10, 2005

This recipe is quite a favorite at Treebeards' restaurant in Houston. It's posted in response to a request. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with brown rice.

SERVES 6 (change servings and units)

Ingredients

1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
3/4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut in 1/2-inch slices

Directions

1
Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
2
Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
3
Stir in seasonings and sausage. Simmer 30 minutes more.
4
Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
5
Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.

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Featured Reviews for This Recipe

From: Can't Boil Water

On Nov 2, 2009

Hubby had seconds, so it must have passed the test! His only comment was to make it hotter next time. Will make again.

1 person found this review helpful

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From: Lori in NC

On Oct 18, 2009

This was delicious. I had to cook the beans an additional 30 minutes before adding the spices and sausage. It was a tad spicy for DS - next time I'll cut the cayenne to 1/2 teaspoon, and add Tabasco at the table. Served with cornbread. The leftovers were fabulous, as well. Thanks for posting!

0 people found this review helpful

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From: Texas_Girl

On Jul 20, 2007

This has been a staple in our house since I first tried the recipe months ago. Not only is it delicious but it's hearty, relatively inexpensive and serves a good amount for a young couple like us. (Also gluten-free!) Recently I have been throwing out the bean water and replacing it with regular water to lessen the gas this dish can induce. I think it helps and we haven't noticed a change in taste.

14 people found this review helpful

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From: GreenGal

On Sep 9, 2008

This is a great recipe! I can't resist making it about once a week (plus we get to fight over the leftovers for lunch for a few days!). I do, however, always use sweet Italian sausage because its more likely to be in the house and canned beans (4), but the flavor is still excellent. In fact, since I love this recipe so much, I have made it a number of times with scrounged materials because I couldn't wait to get to the store. I've made batches in various sizes, used combinations of more and less bell pepper, celery salt instead of celery - I've even done half red beans, half pintos (its got a bit of a sweeter taste, but very nice). Every time this dish comes out excellent. I would call that *Failproof*! Thanks!

13 people found this review helpful

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