Red Beans and Rice

    Contributed by: Chef Kate Chiarot Wright

    Red Beans and Rice

    Recipe type: Yield: 4 Prep time: Cook time: Total time:

    Red Beans and Rice from Chef Kate Chiarot Wright of Barcadia in New Orleans are as authentic as it gets.


    3 T      Butter

    2          Onion – medium-sized, diced

    1          Green bell pepper – diced

    1          Red bell pepper – diced

    3          Celery stalk – diced

    2          Garlic clove – minced

    1          Smoked sausage – DD brand, cut into bite-size chunks

    1 qt     Camellia Dried Red Kidney Beans – rinsed

    3 T      Cajun seasoning – Slap Yo Mamma brand or other

    1 t       Crystal Hot Sauce

    Water – as needed


    1. In a 2-gallon, heavy-bottomed pot, melt the butter over medium-high heat
    2. Add onion, bell peppers, celery, and garlic; sauté until the veggies are slightly softened and a little bit brown for about 8 minutes
    3. Add sausage and sauté for another 2 minutes
    4. Add dried beans and enough water so that the beans are covered by about 4 inches
    5. Bring to a boil, reduce to a low simmer, and cook for at least 3 hours, or until the beans are tender
    6. If needed, add water during cooking to keep to beans moist, but be careful not to add too much, or the beans will be soupy
    7. Using a wire whisk or a slotted spoon, mash some of the red beans against the side of the pot to give your beans a creamy texture
    8. Season with Cajun seasoning and hot sauce
    9. Serve over freshly steamed rice and garnish with sliced green onion
    10. Teri’s Note – when I cook them in a pressure cooker, I fill the pot with liquid to the top line cause I like my beans soupy and I only have to cook them for about 40 minutes.

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