Go Back

Tommy Centola's Red Beans and Rice

Servings 8 people
Author Red Beans and Eric


  • 1 pound dried Red Beans rinsed and sorted over
  • 3 tbsp Vegetable Oil
  • 1/4 cup Chopped Tasso or Chopped Ham
  • 1-1/2 cup Chopped Onions
  • 3/4 cup Chopped Celery
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Bay Leaves
  • 2 tbsp Chopped Fresh Parsley
  • 1 tbsp Dried Thyme
  • 11/2 lbs Smoked Sausage cut into 1” pieces
  • 3 tbsp Chopped Garlic
  • 10 cups Chicken Stock or Broth
  • 2 cups Cooked White Rice


  1. Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for at least 8 hours. Drain and set aside.
  2. In a large pot, heat the vegetable oil over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions and celery to the pot. Season with salt and pepper, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, and sausage, and cook, stirring, to brown the sausage, about 4 minutes. Add the garlic and cook for 1 minutes.
  3. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and start to thicken, about two hours. Should the beans become too thick and dry, add more stock, about ¼ cup at a time.
  4. Remove from heat and with the back of a heavy spoon, mash about ¼ of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15-20 minutes.
  5. Serve over rice, removing the bay leaves. Enjoy!