Red Beans and Rice

Updated: May 13, 2021



Veggies

1 large onion chopped

4 garlic cloves minced

3 celery stalks chopped

2 green bell peppers chopped


Meat

½ cup tasso sausage chopped

(we like Savoie Foods)

1 lb smoked sausage sliced

(we like Hillshire Farms Regular Smoked Sausage)


Other

1 lb dried red kidney beans

(we like Camellia brand beans)

7 cups water

1 cup water

2 cubes chicken bouillon

1 tbsp Cajun seasoning

(we like The Cajun Ninja’s Piyah Seasoning)

1 tsp salt

1 tbsp dried parsley

2 bay leaves



In a cast iron dutch oven, add a tablespoon of oil, the chopped sausage, and tasso ham and cook until lightly browned. Remove and set aside. Add vegetables to the pot, scraping the bottom of the pan, and cooking until tender. Add sausage and tasso back to the pan.



In another pot, boil the water and chicken bouillon. Then, add dried beans to that pot and cook for 10 minutes. When done, add the beans and reserved water to the pot with the vegetables and meat. Add cajun season, salt, parsley, bay leaves, and the additional cup of water. Bring to a boil and then reduce to low, cover, and simmer for two hours.



Now it’s time to thicken your beans. There are a number of methods used to thicken beans such as cornstarch and water or more popular, straining a cup of the cooked beans and smashing, then adding back. A little secret that I learned from the family is using a can of Blue Runner Creole Cream Style Red Beans as a thickener. By the way, these canned beans heated are also yummy by themselves.



Serve with your favorite rice!


Hope you enjoy and if you make this, please leave a comment below and/or tag The Next Door Daddies on Facebook and Instagram!


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