Red Beans

A Monday Night Staple in New Orleans’ homes! Vegetarian and vegan friendly, simply leave out meat. Serve with rice and cornbread. Serves 6-8.


1 onion diced
3 celery stalks diced
1 green bell pepper diced
1 bunch parsley minced
1 tablespoon minced garlic
2 jalapeño peppers diced (omit if you don’t like spicy or remove all seeds)
1 pound red beans, sorted and soaked overnight
3 smoked or andouille sausage links OR 1/2 lb ham/pickled meat such as pig tails
7-8 cups water
2 bay leaves
1 tablespoon olive oil
Salt, pepper, and creole seasoning to taste

In large heavy pot heat olive oil. Once heated add meat (if using link sausage dice/chop/slice first). Brown meat in order to render fat from it, over medium high heat.

Add all vegetables to meat and drippings. Cook over medium low heat until vegetables are translucent.

Add beans (rinse with fresh water before adding), bay leaves, and seasoning. Add water. Stir and cover.

Simmer on medium, stirring occasionally for 1 to 1 1/2 hours or until beans are tender.

For creamier consistency i.e. thicker gravy, crush beans against the side of pot with cooking spoon. Add water while cooking if necessary.









One thought on “Red Beans

  1. Pingback: Thanksgiving Menu | ebullientepicurean

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