You are here: Home » Recipes » Louisiana Red Beans and Rice Louisiana Red Beans and Rice Recipe by Favorite Recipes Press Yield 8 to 10 servings Your family will love this heaty beans and rice dish. PrintEmail Ingredients 1 pound dried red beans2 -- onions, chopped1 -- bell pepper, chopped1 pound sausage, or ham sliced -- Vegetable oil for sauteing2 -- garlic cloves, chopped1 -- bay leaf -- Salt and peppe to taste -- Tabasco sauce to taste1 -- (8-ounce) can tomato paste Instructions Rinse the beans thoroughly, Soak the beans in water to cover in a bowl for 8 to 12 hours; drain. Saute the onions, bell pepper and sausage in a small amount of oil in a stockpot until the onions are translucent. Add the garlic. Saute for 1 minute. Add the drained beans, bay leaf, salt, pepper and Tabasco sauce. Cover with water. Bring to a boil over high heat, stirring constatnly to prevent the beans from sticking. Stir in the tomato paste. Cover and reduce the heat to low. Cook for 5 to 6 hours or until the beans are tender and the mixture is the desired consistency, adding additional water as needed. Remove the bay leaf. Serve over rice. Recipe reprinted with permission from The Junior League of Greater Covington’s Roux To Do (Junior League of Greater Covington, Louisiana, 2004).