A staple in south Louisiana, traditional red beans & rice simmered low and slow all day. Our version, made with pinto beans and jalapeños for just the right "kick" can be on the table in under 30 minutes.


• 6-8 oz. smoked sausage (Andouille, Kielbasa), sliced 1/4"

• 1/4 cup bell pepper, diced 1/4"

• 1/4 cup onion, diced 1/4"

• 1/4 cup celery, diced 1/4"

• 1 can Serious Bean Co. Jalapeño & Bacon Beans

• 1 cup chicken broth

• 1 cup cooked white rice

• 1/4 cup green onions, sliced 1/4"


In a medium skillet, brown the sausage on both sides.

Once browned, remove the sausage from the skillet and set aside.

Add the vegetables to the skillet with the sausage drippings and cook over medium heat until soft.

Once the vegetables are soft, add the beans and stir.

Using a potato masher or the back of a wooden spoon, smash approximately 1/4 cup of the beans into the bottom of the skillet to form a paste.

Add the broth and reduce the heat to low. Simmer until the starch from the smashed beans dissolves into the broth and thicken into a sauce. Mix in cooked sausage just before serving.

Serve over rice and garnish with green onions.

Yield: 3-4 servings depending on size.