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Stick-to-your-ribs Red Beans and Rice

Sometimes you just need one of those meals that will fill up a rumbling tummy. Sometimes you just want a taste of New Orleans at home. Sometimes you just want a one-pot meal. Sometimes you just want a meal that is inexpensive, yet tastes good enough to come from a restaurant. This red beans and rice recipe is all of those things.

This red beans and rice recipe tastes like it comes straight out of a kitchen in New Orleans, but you can go back for seconds and no one will know. It won’t break the bank, and one little bag of beans goes a long way. You make it in one big dutch oven (this is the one we use: Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue), and it comes together without much effort. You’ll be making this simple recipe again and again. Check it out.

red beans and rice recipe

Stick-to-your-ribs Red Beans and Rice

Ingredients:

  • salt
  • pepper
  • Cajun seasoning
  • two strips of bacon
  • 1- 8 oz. package of tasso (can find it on Amazon)
  • 1 small onion, diced
  • 1 pepper, diced
  • 1 pound red beans, presoaked
  • 1 pound of smoked sausage, sliced
  • 2 cloves of garlic
  • 2 cups of chicken stock
  • 4-5 cups of water

Prep time: 5
Cook time:3 hours
Serves: 4-6

Instructions

      1. In a six-quart dutch oven, fry up bacon on medium high. Add vegetables and cook until translucent, about five or six minutes. Season vegetables with salt and pepper to taste.
      2. Brown sausage. Cook about two minutes.
      3. Add dry beans and stir with vegetables to combine. Add 2 cups of chicken stock and 4-5 cups of water to cover beans.
      4. Add tasso. Then season with salt, pepper, and Cajun seasoning to taste.
      5. Stir beans. Turn burner down to medium. Cover with lid.
      6. Simmer for 2 .5 – 3 hours stirring occasionally. Add water as needed to gain the desired consistency.

It’s not actually in the recipe, but you will probably want to make your rice when you get down to the last 30 minutes of cooking.

This red beans and recipe is a great one pot meal that feeds 4-6 adults. It is also a great side dish if you would like to stretch it a bit farther. It cold feed probably 12 people as a side dish.

Give it a try and let me know what you think!

 

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{ 1 comment… add one }
  • Jerry Marquardt 12/20/2016, 10:03 pm

    I would definitely would love to try the Stick-to-your-ribs Red Beans and Rice. I think it is a great plate, of which it’s on my menu later in the week.

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