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Red Beans and Rice

Red Beans and Rice

Red beans and rice is a New Orleans staple with West African roots. This dish stands out because it was traditionally served on Mondays using leftover Sunday ham, symbolizing resourcefulness and community. Over time, it has evolved with cultural influences as it traveled through the Caribbean, becoming a beloved comfort food celebrated for its simplicity and deep flavors. It is truly a testament to the enduring legacy of African culinary heritage.


  • 2 tbsp. "Fern Gully" Garlic Herb Pepper Blend
  • 1 each red and green peppers
  • 1 small white onion
  • 1 celery stalk
  • 1 cup dry red beans
  • 4 cups chicken stock
  • 2 tbsp. butter
  • 3-4 sausage links
  • Cayenne puree to taste
  • Green onion and parsley - garnish
  • Salt and pepper to taste


  1. Dice the red and green pepper, onion and celery.
  2. Add the cut vegetables to an instant pot with the dry beans, chicken stock and 2 tbsp. of "Fern Gully" Garlic Herb Pepper Blend.
  3. For a spicy recipe add cayenne puree to taste.
  4. Cook on high pressure for 40 minutes then manually release the steam.
  5. When there is 8-10 minutes left on the beans, slice the sausage and sauté in the butter until the edges brown a bit.
  6. Transfer the sausage to the beans, salt and pepper to taste, and adjust the seasoning.
  7. Simmer for an additional 10 minutes then serve with rice, onion, and cilantro or parsley.