Skip to content

Red Beans And Rice

Jump to Recipe Print Recipe
Print Recipe Add to Collection
No ratings yet

Red Beans And Rice

A Cajon Favorite Of Red Beans, Sausage And Spices!!
Cook Time1 min
Total Time1 hr 50 mins
Course: Main
Cuisine: Cajun
Rub: Dirty Gringo Cock-A-VooDoo
Servings: 6 People
Author: Mike Southerland

Ingredients

  • 1/2 Lb.Bacon Chopped
  • 1 lb. Andouille Sausage
  • 1 Large Yellow Onion Diced
  • 2 Green Peppers Diced
  • 2 Stalks Celery Chopped
  • 2 Tbs. Minced Garlic
  • 2 Tbs. Corn Starch
  • 2 Tbs. Cock-A-VooDoo
  • 1 Tbs. Dirty Gringo
  • 1 Tsp. Cayenne Pepper
  • 2 Tbs. Knorr Chicken Bullion
  • 1 Lb. Kidney Beans Soaked Over Night
  • 6 Cups water
  • 2 Cups Cooked White Rice

Instructions

  • Soak the kidney beans in water the night before. Put the bacon in a large dutch oven over medium heat, cook most of the way through. Add the sausage and continue to cook. Dice your onion, green pepper and celery. When the sausage is browned remove and reserve in a bowl. Add your vegetables to the dutch oven. Cook until the onions are clear and other vegetables are tender. Add the cornstarch, Dirty Gringo, Cock-A-VooDoo and cayenne pepper to the mix. Stir in well then add the drained beans and 6 Cups of water. Add sausage back in and Knorr Chicken Bullion. Simmer for 1 1/2 hours until the kidney beans are tender and it begins to thicken. Place in a bowl with a scoop of rice on top, garnish with green onion. Enjoy!!!