Louisiana-Style Red Beans and Rice

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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1 pound dry red beans
3 quarts water
1 cup chopped sweet green pepper
1 cup chopped celery
1 cup chopped onion
4 Tbsp. chopped garlic
3 Tbsp. chopped parsley
4 Tbsp. chopped garlic
3 bay leaves
2 tsp. dried thyme
1 pound andouille sausage – cut into 1/4-inch pieces
1/2 pound tasso, cut into small pieces
2 Tbsp. Bailey Farms Jalapeno Hot Sauce
salt and freshly ground black pepper, to taste


Look through the beans to remove any bad ones, then rinse completely. In an 8 quart pot combine the beans, water, chopped tasso, andouille sausage, onion, celery and bay leaves. Bring to a boil and reduce the heat.

Cover the beans and cook over low heat, for about 1-1/2 to 2 hours or until the beans are tender.

Stir and mash the beans against the side of pan and add the green pepper, garlic, parsley, hot sauce, thyme, salt, and black pepper.

Cook uncovered, over low heat until the mixture is creamy, about 30 minutes. Remove the bay leaves and serve the beans over some hot cooked fluffy rice. Add additional hot sauce if needed.