Louisiana Red Beans
Author: 
 
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 2 red bell peppers, chopped
  • Kosher salt and ground black pepper, to taste
  • 1 pound Savoie’s® Smoked Andouille Sausage, sliced
  • 2 tablespoons chopped garlic
  • ½ cup sliced green onion
  • 2 tablespoons hot sauce
  • ¼ cup ketchup
  • 2 (1-pound) bags Camellia Red Kidney Beans, soaked overnight
  • ½ gallon chicken stock
  • 1 tablespoon granulated garlic
  • 1 teaspoon cayenne pepper
  • Hot cooked Cajun Country Rice
  • Garnish: sliced green onion
Instructions
  1. Heat a large pot over medium-high heat. Add oil. Add yellow onion and bell pepper; cook until softened and lightly browned. Add salt and black pepper to taste. Add Savoie’s® Smoked Andouille Sausage and cook until some fat has rendered. Add chopped garlic and cook until fragrant. Add green onion, hot sauce, and ketchup, and cook for 1 to 2 minutes. Add Camellia Red Kidney Beans and chicken stock and bring to a boil; reduce heat, add granulated garlic and cayenne, and simmer until beans start to thicken, about 1 hour. Taste for salt and pepper and continue cooking until desired consistency is reached. Serve beans over Cajun Country Rice. Garnish with sliced green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-red-beans/