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Red Beans and Rice


This soul-satisfying dish is a comfort meal no matter the season.  Red beans and rice is an easy, slow-simmering dish that can be put on in the afternoon for a delicious, filling dinner.



1 pound small red beans, soaked overnight

12 oz Andouille sausage, plus 4 oz per person

1 medium yellow onion, diced

1 medium green bell pepper, diced

2 stalks celery, diced

4 cloves garlic, minced

4 oz diced Tasso Ham (may substitute regular ham plus 1 tsp cajun seasonings)

8 cups low sodium chicken stock

34 bay leaves

1 TBS Melissa’s Cajun Garlic Sauce

1 tsp Melissa’s Woo Woo Sauce, (or 2 tsp regular Worcestershire)

2 tsp smoked paprika

1/2 tsp cayenne

1 tsp salt, plus to taste

Black pepper, to taste

Diced green onions, for garnish and serving

Hot sauce, to serve, optional


Soak red beans overnight.  Drain and rinse.

In a heavy bottomed dutch oven, Cut 12 oz andouille into half moons.  Sear in pot for 4-5 minutes, then add Tasso ham.  Cook for 3-4 more minutes. Remove to a paper towel lined plate.

Add onions, celery, and bell pepper to pot and sear in oil left from sausage.  Cook for 5-6 minutes over medium-high heat, then reduce to medium low.  Add in garlic and cook for 3-4 minutes, or until fragrant.

Add remaining ingredients, stirring to incorporate.  Bring to a boil, then reduce to a simmer and cover.  Check on every 30 minutes or so and stir.  Cook for 2-3 hours, or until beans are tender.

Remove top, and lightly mash about 10% of beans against the side or bottom of the Dutch oven, then stir to incorporate.  Allow to lowly simmer to reduce to a stew-like consistency.

Serve with white rice, diced green onions, and toasted French bread