Flashback Friday: Red Beans and Rice

CATEGORIES: General News

So remember a few weeks ago when Sara flashed back to one of her old posts? We’ve found that over time, some of our old recipes need a little love and attention. Some of our best recipes are from way-back-when, and we want to highlight them, but we want to make sure that they’re not too scary. Let’s just say I’ve learned a lot about photography over the last few years and there are some downright terrifying pictures from the early days of Our Best Bites…😳

Red Beans and Rice is one of my all-time favorites. It’s the first Louisiana food I learned to make after I moved here, it’s cheap, it’s delicious, and I always kind of feel like a rock star when I cook dry beans (because all the rock stars cook with dry beans. Also, I’m setting the bar pretty low here.) Pop it in your crockpot the night before and soak the beans, then simmer them on low all day long and dinner’s ready, easy peasy.

Red Beans and Rice from Our Best Bites

To check out the recipe, follow this link…


  1. Hi Kate,

    I love this recipe, I could eat it every week! I was wondering if you have instructions for cooking in an instant pot. Thanks!

    1. I’ve tried it a few times in my instant pot and I still can’t get the time right. I’ll keep working and let you know when I get it right! 🙂 (if you want to experiment, I need to do it for at least an hour–it would have to go even longer at high elevations.)

      1. I made this in my instant pot tonight and it was yummy but I’ll probably stick with the crock pot. I pressure cooked it for an hour and 15 minutes but I felt it needed a little longer so I did another 15. The bbeast were perfect but the sausage was pretty soft. I still love the flavor of these beans!

        1. Right?! I can’t seem to get it right in the Instant Pot. I think with this recipe, the beans just have to be soaked, which kind of defeats the purpose of being able to cook them in the Instant Pot, haha.

          P.S. If you’re ever in the mood to try something new, try it with some really awesome smoked pork instead of sausage! I bought a smoked pork butt as part of a fundraiser and was looking for ways to use it up and it was a.maz.ing in red beans!!

        2. I found a recipe for instant pot red beans, and the author cooked the beans first, released the pressure, then added the sausage and cooked longer. The recipe did not look as yummy as this one, though. This is my fave, and I was actually coming here hoping there was an instant pot adaptation because I did not have time to get them in the pot this morning. So, I think I am going to try the instant pot recipe but using these ingredients and see how it goes.

      2. I had the ingredients to make this for a couple of weeks but I kept being busy in the mornings and not having enough time to slow cook it. So yesterday at 3 pm I used my instant pot to pre-cook the beans in the chicken stock for 40 minutes (following Sara’s black beans recipe) and then added the rest of the ingredients and slow cooked it in the instant pot for 2 hours. Worked great!

  2. Made this recipe yesterday. Super easy to put together. I did not soak the beans at all, but did cook this on high. They were so perfectly cooked. Yep, feeling like a Rock Star over here! I did make a minor change & only mashed about 50% of the beans. Our dinner was delicious and the flavors of the spices, sausage and beans worked so well together. Hubby loved it & asked that the recipe find a spot on our menu rotation. Thanks!

  3. We eat beans and rice all the time! Honestly, I just pour in a pile of beans, add about 2 inches of water above the level of beans, toss in my spices and turn it on. No soaking at all 🙂

  4. Ok, but red beans and rice isn’t something I typically make, but boy, this sounds like a cheap, easy and quick meal. And there’s nothing wrong with setting the bar low for cooking! Because if I don’t make something like this,……It’s off to Mightly Taco for me. And no one wants that.

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