Creole Red Beans with Sausage and Tasso
Creamy Creole red beans made with sausage, hot links, tasso, and classic Louisiana seasoning. slow-simmered for rich, smoky flavor and served over fluffy white rice.
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Ingredients
- 1 lb dried red beans rinsed well (no soaking needed)
- 1 lb smoked or andouille sausage sliced
- 1 lb hot sausage sliced
- 1 package smoked tasso chopped
- Dash of olive oil
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 green onions sliced
- 1 Tbsp minced garlic
- 3 Tbsp One Pot Mama Creole Trinity & Herb seasoning divided
- 1 hefty Tbsp Better Than Bouillon chicken or ham base
- 4 cups water
- Salt & pepper to taste
- Cooked white rice for serving
Instructions
Brown the meats
- In a large Dutch oven, heat a drizzle of olive oil. Add the smoked sausage, hot sausage, and tasso. Cook until browned and caramelized on the bottom.
Sauté the trinity
- Add onion, bell pepper, celery, and green onions. Stir in minced garlic. Cook until the vegetables are tender and fragrant, about 5–7 minutes.
- Season with 1 Tbsp of Creole Trinity & Herb.
Add beans + liquid
- Stir in the rinsed beans, 4 cups water, and Better Than Bouillon.
- Add 1–2 Tbsp more Creole Trinity & Herb, plus a pinch of salt and pepper.
Simmer low & slow
- Cover and cook 3 ½ hours, stirring occasionally. Add a splash more water if the beans get too thick.
Serve
- Spoon the creamy beans over fluffy white rice. Garnish with extra green onions if you’re feeling fancy.
