Red Beans and Rice | SpiceTribe
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Red Beans and Rice

    Chef Trent Blodgett

    Chef Trent Blodgett

    Chef Notes



    Red Beans and Rice

    Chef notes

    My Dad’s red beans and rice was a staple in our home. I ate it all the time as a kid and it’s now my ultimate comfort food. 

    This time, I decided to switch up the creamed collard greens for creamed chard, kale, and mushrooms using acidic creme fraiche to brighten things up.

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      • 2 Tablespoons oil
      • Whole andouille sausages, 1-2 per person
      • 1 pound bacon, chopped
      • 2 yellow onions, chopped
      • 5 cloves garlic, chopped
      • 1 rib celery, sliced
      • 2 green bell peppers, seeds and pith removed, chopped
      • 1 Tbsp California Love
      • 1 pound Rancho Gordo Domingo Rojo beans, uncooked
      • Hot sauce
      California Love All Purpose Chile Blend

      California Love All Purpose Chile Blend

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      Step 1 -

      Heat dutch oven or pot over medium heat and add oil

      Step 2 -

      Sear the sausages to brown all over and remove to a plate.

      Step 3 -

      Add bacon and a 1/2 cup of water and simmer to render the bacon fat. When the water evaporates the bacon will fry in its own fat.

      Step 4 -

      When the bacon is crispy, remove to a plate.

      Step 5 -

      Add onions, garlic, celery and bell peppers and sauté for about 8-10 minutes or until soft.

      Step 6 -

      Add the beans and enough water to cover by 2 inches.

      Step 7 -

      Bring to a boil and continue to boil for 15 minutes. Lower the heat and simmer for about 1-1.5 hours. Begin testing at an hour.

      Step 8 -

      Purée or mash half of the beans to make a creamier texture and add the bacon.

      Step 9 -

      Season with salt.

      Step 10 -

      Reheat the sausages, I like to add them to the pot of beans and close the lid to steam for 5 minutes. You can also cut the sausage into pieces and mix with the beans.

      Step 11 -

      Serve over white rice with scallions and hot sauce.

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