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Louisiana Style Red Beans

Joseph Troxel - 12/04/2022


1 onion

1 green pepper

4 ribs celery

6 cloves garlic

3 15-ounce cans red beans drained and well-rinsed

1 15-ounce can fire-roasted tomatoes

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt (optional)

1/4 - 1/2 teaspoon cayenne pepper,

2 teaspoons hot sauce

Directions: Heat a saucepan over medium heat In the food processor, do the following: Cut the onion into quarters and pulse it in the food processor to mince and then add it to the heated pan. Cut the pepper into quarters and chop it finely in the processor; add it to the pan. Cut the celery into 2-inch long pieces and chop it and the garlic in the processor; add it to the pan. Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.

While the vegetables are cooking, rinse the beans well. Put half of them (1 1/2 cans) into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed. When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings. Cover tightly, reduce heat to very low, and cook for at least 30 minutes. Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy. These taste better the longer they cook, so consider 30 minutes the bare minimum and cook them longer if you can, adding water as necessary.

Link to YouTube video where I make this:

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