Louisiana Red Beans

Sponsored Content from Camellia Brand , Savoie's Sausage, and Cajun Country Rice

Louisiana Red Beans
Makes 4 to 6 servings
  • 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
  1. 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.



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