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Traditional Red Beans & Rice

Traditional Red Beans & Rice

Traditional Red Beans & Rice
Yields 6-8 servings


1 lb. Shiloh Farms Organic Heirloom Jacob's Cattle Beans or Organic Kidney Beans, soaked and rinsed
½ lb. smoked sausage, sliced into ¼" pieces
1 large onion, chopped
3 cloves garlic, minced
2 small stalks celery (including greens), chopped
2 Tbsp. parsley, chopped
2 tsp. crushed red pepper
2 tsp. cayenne pepper
2 tsp. cumin
1 large bay leaf
salt and pepper to taste

Shiloh Farms Organic Short Grain Brown Rice, cooked


1. Place beans in large dutch oven and add enough water to cover; bring to boil, then reduce to simmer
2. While beans begin cooking, sauté sausage, onion, and celery for 5 minutes, or until vegetables begin to soften; add garlic and cook an additional 1-2 minutes
3. Drain off any excess oil and add sausage-vegetable mixture to the beans; stir in spices and herbs
4. Simmer on medium-low heat, stirring occasionally, for about 2-3 hours, or until beans are tender and mixture thickens (if mixture becomes too thick, add water ¼ C. at a time)
5. Transfer 1 C. of beans to small bowl and mash into a pulp with the back of a spoon; add back to the pot, stir, and cook another 10 minutes
6. Remove bay leaf, adjust seasonings to taste, and serve over rice

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