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Aimee's Red Beans & Rice


In a large pot, stir-fry green peppers, onions, and garlic in canola or olive oil until they start to soften. Add the beans (without draining them; Chili Magic can of beans will go in later). Add 2-3 cups water to bring the water level just above the beans. Add the bay leaves and seasonings. Cook on medium heat for approximately 2 hours, stirring often. Remove 2 medium bowls full of beans, mash them, and stir back in (will encourage the liquid to resemble gravy, rather than water). Add the Chili Magic can of beans. Cook for an additional 1/2 hour, stirring often. Serve over rice. (Serves 12)


  • 1 can dark red kidney beans
  • 2 cans light red kidney beans
  • 3 cans pinto beans
  • 1 can red beans
  • 1 can Chili Magic beans (Texas or Louisiana style)
  • 2-3 cups water
  • 2-3 green peppers, chopped
  • 1 medium onion, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons canola or olive oil
  • 4 shakes cayenne pepper
  • 4 shakes white pepper
  • 10 shakes Tony Cachere's Creole Seasoning
  • 3 bay leaves