Steamed rice, parsley and green onions for serving
2 ribs celery, diced
1/2 large onion, diced
1/2 bell pepper, diced
1 lb smoked sausage
1 lb dried Red Beans, rinsed
2 Tbl Red Bean Seasoning
Salt and Cayenne

This This Monday staple does not get much simpler that this! Everything in a pot. Bring to a boil, then slow simmer. Red Bean Seasoning does the work in this perfectly-spiced recipe. We love this blend for red beans – and all beans. It does wonders in a pot of black eyed peas. Red Bean Seasoning is salt free, so you’re in the driver’s seat when it comes to getting this big pot of comfort just right.


1.Heat a large dutch oven over medium heat. Drizzle in Garlic Extra Virgin Olive Oil to coat the bottom. Saute the onion, celery and bell pepper until softened - about 4 mins. Add in the sausage, garlic and Red Bean Seasoning. Saute for another 4 mins.
2.Add in the beans and water to cover the beans and come up over them by one inch. Bring to a boil. Reduce the heat and simmer 4 to 5 hours. Stirring and adding water if the mixture becomes to too thick.
3.When the beans are tender, if you want a creamier consistency, remove about 2 cups of beans and mash or puree. Return to the pot. Taste the beans and adjust with salt and cayenne.
4.Serve over steamed rice with minced parsley and green onions.

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