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Red Beans


A great recipe for your Red Beans and Rice

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  • 2 tbsp oil
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 3 bay leaves
  • 1 tsp thyme
  • 1 tsp hot sauce
  • 1/2 tsp cayenned pepper
  • 12 oz pickled pork
  • 1 medium onion, chopped
  • 2 medium green bell peppers, chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, minced
  • 2 quarts water
  • 1 lb Red Beans



Step 1

Place oil in 7 quart dutch oven and set over med-high heat. Add onion, bell pepper, celery, salt and pepper to dutch oven. Cook stirring frequently until onions and celery are translucent and peppers are tender, 6-8 minutes.
Add garlic and cook 1-2 minutes, stirring constantly. Add pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to pot and increase heat to high. Cook, stirring frequently, until mix comes to a boil, 6-8 minutes.
Decrease heat to maintain simmer, cover and cook for 1 1/2 hours, stir every 30 minutes. Uncover, increase heat slightly to maintain a steady simmer. Cook for another 30-40 minutes or until beans are tender and sauce is thickened to your liking. If you want a creamier texture, mash some beans.

*if you are serving with rice, prepare during the last 30 minutes of the beans


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