To Cook:

  • Prep Time: 6–8 Hours |
  • Two Good Blue Runner Red Beans & Rice
  • Instructions

    What’s better than red beans and rice made from scratch with Blue Runner® Premium Dried Red Beans? Red beans made from scratch and then creamed up with a can of Blue Runner Creole Cream Style Red Beans. Once you’ve tried this trick, you’ll never go back. It’s a secret Blue Runner family tradition but it’s so good, you’ll want to tell everybody you know.


    Optional: Soak red beans overnight. Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.

    Optional: Boil red beans for 30 minutes to cook off lectin. Drain.

    In a large skillet, heat the oil over medium high.

    Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.

    Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.

    Once done, remove the skillet from heat and transfer contents to slow cooker.

    Combine beans, smoked ham shank, water, garlic powder, onion powder, Cajun seasoning and dried thyme. Stir.

    Next, add bay leaves and cover.

    Set slow cooker on low for 10 hours (or 4-6 hours on high setting). Stir occasionally.

    After eight hours (on low setting) or three hours (on high setting), red beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a creamier style of beans.

    For a secret Blue Runner family tradition, add a can of your choosing to thicken the beans even more. Cook for an additional 30 minutes until everything is heated and combined.

    Remove bay leaves and ham bones. Serve red beans over rice and garnish with parsley.

    Go git you some cher'.

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