I'm making Paul Prudhomme's Red Beans & Rice from the Louisiana Kitchen cookbook, and he calls for what seems like an insane amount of water. It's 10 cups of water to make the initial broth, and that's fine. But when you add the beans (1 lb, soaked), he calls for adding another 4 cups of water, and after an hour another 2 cups. That's 16 cups total. I've stuck at the 10 cups, figuring I can add more if I need to, but I can't take it out.
A quick websearch turns up a lot of red beans & rice recipes calling for 8-10 cups of water, plus more if needed. I can see, depending on your beans and how vigorous your simmer is, that more could be needed. But fans of Louisiana Kitchen, do you really add all 16 cups of water?