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Sid’s Red Beans and Rice

(this is my favorite meal ever….)


  • 1 lb. Dark red kidney beans, soaked overnight
  • 2 yellow onions, chopped
  • ½ green bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced


  • 1-2 tsp Celtic or Himalayan salt (start with 1 and you can always add)
  • 1 ½ tsp oregano
  • 1 ½ tsp thyme
  • ½ – 1 tsp cayenne (depending on how spicy the cayenne is and how spicy you prefer the beans!)
  • 3 bay leaves

Rinse the soaked beans and put into a pot with enough water to cover the beans by about 2 inches. Put in the celery, bell pepper, onions and garlic. You may need to add a bit more water (purified or spring water preferred) to make sure it just covers all the ingredients. Bring to a boil, cover, then simmer. Simmer for about 2-4 hours depending on the consistency you prefer. I like the beans a bit thicker so I’ll tend to simmer for closer to 4 hours. My dad prefers them a bit more watery with the beans less mushy, and I still love him to death. When the beans are about where you want them, add in all the spices and continue to simmer for about 20-30 more minutes.

Serve on top of brown rice, and garnish with Louisiana hot sauce, chopped green onions, and cheese (I prefer the cashew cheese from “The Real Food Daily Cookbook”, or “Follow Your Heart” Cheddar found in most markets these days). Also some whole grain bread with Earth Balance Butter Substitute on it….I’m getting hungry just thinking about it.

**Note…these beans absolutely rock the next day. If you can plan ahead, make them the day before your meal, and then reheat the following day for cayenne bliss.

Sid Garza-Hillman


  1. Angie

    January 13, 2015

    Sid, I’m guessing you could throw all of this into a slow cooker on low for approx. 8 hours. What do you think?

  2. Sid Garza-Hillman

    January 20, 2015

    absolutely! would probably be awesome.