Red beans with hearty slices of smoked sausage served over rice make this delicious dish a favorite in many kitchens.

1 (1 pound) bag dried small red beans
8 cups water
4 chicken bouillon cubes (can use 2 less cups of water and add one can of chicken broth)
1 teaspoon bacon grease (optional)
1 ham hock
1 teaspoon minced garlic
1 small onion, chopped
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon ground sage
1 (approx. 1 pound package) smoked sausage, cut into slices or pieces (I use Hillshire Farm Smoked Sausage)
1 bay leaf
1 teaspoon salt
Long grain rice or rice of your choice
Rinse the beans and put in dutch oven or large pot. (I do not soak these beans)  Add water and remaining ingredients except for salt. Bring to a boil.  Reduce heat, cover and simmer on low for about 2 hours.  Add salt before serving.   Serve over rice of your choice.   Enjoy!
Note:  I use long grain rice prepared according to package directions.  This could be made in the crockpot, too.  Just cook on low for about 7 or 8 hours until beans are done and make your rice separate.
Leave out the meat for a great vegetarian meal!
Great served with my Southern Cornmeal Hoecakes!
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  1. can I use cut up ham instead of ham hock

  2. can I half this recipe I want to make it for just one person

  3. Can you use can beans???

  4. John Dalgleuish says:

    Are these beans ready to cook or the kind you have to soak overnite?

  5. mmmm sounds delish- I have some Polska Kielbasa and red beans in a can- I think I’ll make this!

  6. Wanda F. Grubbs Alexander says:

    Red bean and rice Sound great ,But tonights dinner is already made,So i will just have to make this Tuesday night for dinner..Thanks Judy for reposting this wonderful dish My Husband love this.I never thought about putting bacon grease in it, But I will this timeI have a big Jar full in Fridge..Judy I just love your site Thanks again for all your great Recipes….

  7. I have had it simmering for 2 hrs and the beans are still a bit hard…any suggestions?!

  8. I am new to your site (via facebook) So many things I’ve run across use bacon grease. I had forgotten that my Mom ALWAYS poured off the bacon grease after frying and put it in a soup can in the ‘fridge. ALWAYS added wonderful flavor to everything. Omigosh, I am 72 years old and WHY I never remembered this is absolutely beyond me. I still cook a LOT and have my own soup can of bacon grease started in my ‘fridge. Thanks, Judy, for the gentle nudge to my “rememberer”.

  9. Does it make some type of thick juice or gravy to serve over he rice

  10. I make this except I use pinto beans

  11. A friend of mine makes a crockpot Jumbalaya and she puts her rice into the recipe into the crockpot like 30 mins before serving and it comes out great I wonder if that would work here?
    I think it is time for some Red Beans and Rice!!

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  13. oh my yupyupyup

  14. Love this recipe, but being the Southern gal I am, I’d leave the word optional off of bacon grease. It’s required here. 🙂

  15. We eat beans and rice all the time, Judy—I love it. (We like brown rice in ours.) I’ve never put sage and thyme in mine, though, so I’ll be eager to try it—thank you!

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