Red Beans and Rice | SpiceTribe
SpiceTribe Recipes Down Arrow

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.

SpiceTribe Seperator


  • 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

SpiceTribe Seperator


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.

SpiceTribe Seperator

Things to remember

  • I do not usually soak my beans if I am using high-quality beans such as these from Rancho Gordo.
  • I add water to the pan when I cooked bacon because it helps render the bacon fat. When the water evaporates the bacon fries in its own fat, creating incredibly crispy bacon pieces. I add these at the end to retain some texture but you can also simmer the beans with the bacon to create a stronger bacon flavor in the beans.
  • I highly recommend making your own hot sauce! It lasts for a few months because of the high vinegar content and you will want to use it on everything!
Save this recipe

Save this recipe

Save this recipe

Print this recipe

Share this recipe
SpiceTribe Seperator
SpiceTribe Border Line

Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon