Red Beans and Rice

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

Lisa Nelson of Queen Trini Lisa shares a Red Beans and Rice recipe with island flair featuring Camellia Brand Red Beans, Savoie’s Smoked Andouille Sausage, and Cajun Country Rice.

Red Beans and Rice
Makes about 12 servings
  • 4 pounds Camellia Brand dried red beans, rinsed and sorted
  • 4 cloves garlic, smashed
  • 2 tablespoons vegetable oil
  • 2 yellow onions, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon Creole seasoning
  • ½ tablespoon cayenne pepper
  • 1 tablespoon light brown sugar, firmly packed
  • ½ tablespoon crushed red pepper
  • 1 tablespoon paprika
  • Kosher salt, to taste
  • 1 (1-pound) package Savoie’s Smoked Andouille Sausage, sliced
  • 5 plum tomatoes, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, chopped
  • 2 dried bay leaves
  • 1 cup ketchup
  • 2 cups Cajun Country Rice, prepared according to package directions
  • Sliced cucumbers and tomatoes, to serve
  • Garnish: chopped cilantro
  1. In an 8- to 10-quart pressure cooker, place red beans, garlic, and water to cover. Cook beans for about 15 minutes on high heat. When it is safe to open the pressure cooker, strain beans, reserved cooking liquid.
  2. In a large saucepan, heat vegetable oil over medium heat. Add yellow onion and bell pepper; cook for 5 minutes. Stir in Creole seasoning, cayenne, brown sugar, crushed red pepper, paprika, and salt. Add 4 cups of reserved cooking liquid. Add sausage and stir. Add plum tomatoes and stir. Add additional cooking liquid, if needed. Stir in cilantro, green onion, and bay leaves, adding more reserved cooking liquid, if needed. Bring to a boil over high heat; add red beans, reduce to medium heat, and cook for 10 minutes. Reduce heat to low, and cook for 15 minutes. Stir in ketchup. Using a wooden spoon, smash beans up against side of pot. (This helps it get creamy. We usually do not do this in Trinidad, but I do it since moving to New Orleans.) Serve red beans over rice, and garnish with cilantro, if desired. Serve with sliced cucumbers and tomatoes.
Recipe courtesy of Lisa Nelson, Queen Trini Lisa, New Orleans



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