Simple Red Beans and Rice

This recipe comes from sweet Megan. She was born and raised a true Southern. This classic is so good we just had to have the recipe. We think of her each time we make it. Megan’s recipe called for 1 lb. of smoke sausage. I only simplified it to make it is easier on food storage, but when I have sausage available I surely throw it in, though the flavor here is still good and desirable without.

  • 2 cups Dry Navy Beans
  • 2 cups Dry Kidney Beans
  • 8 cups water
  • 2 Tablespoons Tony’s Charcheres Seasoning**
  • 2 Tablespoons Dehydrated Onion, or 1/2 large onion chopped
  • 3 cups Rice
  • 6 cups Boiling Water
Mix beans, 8 cups water, seasoning, and onion in large crockpot and cook on High for 8-10 hours.* Before serving, mash some of the beans with spoon to thicken the liquid (add water if it’s too thick). Cook rice with boiling water according to package directions.
serve over rice.
*If you soak the beans overnight in the crockpot with the 8 cups of water, you can add the rest of the ingredients in the morning and cook on high for 4-5 hours.
**I found this seasoning at Walmart.  It comes in a green canister and is about the size and style of a small grated parmesan cheese container.