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Best Red Beans and Rice

Looking for a little Louisiana flavor on your plate? Try this traditional favorite starring our delicious traditional Red Beans.

  • Prep Time

    10 Mins

  • Cook Time

    20 Mins

  • Serves

    6 to 8

Red beans and rice with vegetables on a mustard colored plate with fork, knife, and a glass of water

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Ingredients

Serves: 6 to 8
  • 1 Tbsp vegetable oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 2 celery stalks, sliced
  • 3 cloves garlic, chopped
  • 3 cans (16 oz) Bush's® Red Beans or Bush's® Kidney Beans
  • 14 oz fully cooked sausage (such as andouille), cut into ½ inch slices
  • 2 cans (14.25 oz) diced tomatoes with basil
  • 1½ tsp cumin
  • 1 can (6 oz) tomato paste
  • Hot sauce, to taste
  • 4 cups fully cooked rice, kept warm

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    HEAT

    Heat oil in large soup pot over medium heat.

    • Oil

  2. 2
    ADD

    Add onion, pepper and celery and saute for 5 minutes. Add remaining ingredients except rice.

    • Onion

    • Green pepper

    • Celery

    • Garlic

    • 3 cans of beans

    • Sausage

    • Tomatoes

    • Cumin

    • Tomato paste

  3. 3
    SIMMER

    Cover and simmer for 10-15 minutes.

    • 4
      SERVE

      Add hot sauce, to taste. Serve on rice.

      • Hot sauce

      • Rice

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