Red Beans and Rice

Main Dish

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  • Two (2) tbsp. vegetable oil
  • Eighteen (18)oz Andouille sausage, sliced
  • One (1) ham hock or pork salt
  • 1 1/2 cup yellow onion, diced
  • One (1) cup green pepper, diced
  • One (1) cup celery, diced
  • Six (6) cloves of garlic, minced
  • 1 ½ tsp dried thyme
  • 1 ½ tsp dried sage
  • 1 tsp ground black pepper
  • Three (3) bay leaves
  • ¾ tsp cayenne pepper, or to taste
  • Two (2) quarts chicken broth
  • 1 ½ lb red kidney beans, soaked for 6 hours
  • White rice
  • Green onions, chopped for garnish



  • Soak red kidney beans in water for 6 hours.
  • Using a large pot heat oil on medium heat. Cook the andouille sausage and salt pork until browned.
  • Add the pepper, celery and onion and cook until translucent. Toss in the garlic for the last minute. 
  • Add thyme, sage, black pepper, bay leaves, cayenne pepper, chicken broth and pre-soaked red beans.
  • Once it is brought to a boil, turn to low heat and simmer on low for 3 hours. Around the halfway mark, use a wire smasher or large spoon and mash about ¼ of the red beans to thicken the broth. 
  • Cook rice, place in bowl and cover with cooked red beans.
  • Garnish with chopped green onions.


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