Red Beans ‘n’ Rice

Every Monday what know what we’re going to eat! Red Beans & Rice is a tradition in New Orleans. Some people fry pork chops and some people have French bread with it. It’s like part of our religion!


2 pounds fresh Blue Runner red beans (Click here to buy Blue Runner dry red beans.)
1 pound Savoie’s pickled pork (Click here to buy Savoie’s pickled pork.)
1 28 ounce Savoie’s “7-links” mild sausage (Click here to buy Savoie’s sausage.)
1 10 ounce can Rotel Original tomatoes (Click here to buy Rotel Original tomatoes.)
1 large chopped onion
4 diced stalks of celery
1 diced green bell pepper
4 full bay leaves
4 tablespoons of minced garlic
1/2 cup olive oil
1 bag of Zatarain’s rice (Click here to buy Zatarain’s rice.)

All the ingredients neceesary to make Red Beans and Rice

Nina's Tip

Nina’s Tip #1:
Soak your beans overnight. This will eliminate or help relieve gas. 😉

Nina Tip #2: You can use any sausage, but I prefer Savoie’s “7-links” mild sausage because it doesn’t make the gravy greasy.)


I make it in a 6 or 7 quart crockpot. Place the pickled pork, Rotel tomatoes and all the seasonings in the crockpot. Cover and cook on high for 8 hours. Uncover and add the olive oil. Cook for an additional hour until creamy. Slice the sausage in 1 inch slices and cook in a fry pan. Drain the grease and add the sausage to the crockpot.

Serve over Zatarain’s cooked Rice. Zatarain’s brand is always fluffy and never sticky. Serves an army!

A plate of Red Beans and Rice with sausage in front of a Nina's New Orleans Kitchen cutting board