New Orleans Style Red Beans & Rice

Prep Time:

Cook Time:

Serves: 4


  • 1 tablespoon vegetable oil

  • ½ small onion, finely chopped (approximately ½ cup)

  • 1 celery stalk, finely chopped (approximately ¼ cup)

  • ½ green bell pepper, seeded, cored & chopped (approximately ½ cup)

  • 2 garlic cloves, minced

  • 2 cans or pouches (15.5 ounces each) organic Green Valley Red Kidney Beans, drained and rinsed

  • 1 link smoked turkey kielbasa, sliced into ⅛” thick half moons (6 ounces)

  • 3 cups water

  • 2 teaspoons hot sauce, such as Tabasco, plus more for serving

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • steamed white rice for serving

  • for garnish: sliced scallions


  1. Heat the oil in a large pot over medium heat.

  2. Add the onion, celery, bell pepper and sauté until soft and golden brown, 10–12 minutes.

  3. Add the garlic and sauté until fragrant, 1 minute.

  4. Add ⅓ of the beans and lightly mash with a potato masher or the back of a wooden spoon until slightly chunky.

  5. Add the remaining beans, sliced sausage, water, hot sauce, salt, thyme and bay leaves to the pot.

  6. Bring to a boil then reduce heat to low and simmer, partially covered, for 30 minutes. Taste and adjust seasonings if needed. Can be made up to 3 days ahead and kept refrigerated. Reheat slowly over medium-low.

  7. Serve over steamed rice, garnish with sliced scallions and pass additional hot sauce if desired.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.