Louisiana Red Beans
Author: Recipe courtesy of Paige Lucas, Pork Belly’s Bar & Grill, Marksville
Makes 4 to 6 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 2 red bell peppers, chopped
- Kosher salt and ground black pepper, to taste
- 1 pound Savoie’s® Smoked Andouille Sausage, sliced
- 2 tablespoons chopped garlic
- ½ cup sliced green onion
- 2 tablespoons hot sauce
- ¼ cup ketchup
- 2 (1-pound) bags Camellia Red Kidney Beans, soaked overnight
- ½ gallon chicken stock
- 1 tablespoon granulated garlic
- 1 teaspoon cayenne pepper
- Hot cooked Cajun Country Rice
- Garnish: sliced green onion
Instructions
- Heat a large pot over medium-high heat. Add oil. Add yellow onion and bell pepper; cook until softened and lightly browned. Add salt and black pepper to taste. Add Savoie’s® Smoked Andouille Sausage and cook until some fat has rendered. Add chopped garlic and cook until fragrant. Add green onion, hot sauce, and ketchup, and cook for 1 to 2 minutes. Add Camellia Red Kidney Beans and chicken stock and bring to a boil; reduce heat, add granulated garlic and cayenne, and simmer until beans start to thicken, about 1 hour. Taste for salt and pepper and continue cooking until desired consistency is reached. Serve beans over Cajun Country Rice. Garnish with sliced green onion, if desired.
I finally found the right recipe. I like my red beans to be like soup with a tablespoon of rice. That is a great photo of this recipe. Looks delicious.