Jul 14 2026
Restaurants›The Blind Mule›Red Beans & Rice Recipe

Red Beans & Rice Recipe

Inspired by The Blind Mule
Time2h
Serves4

Our Red Beans served over white rice and topped with Grilled Conecuh sausage

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Ingredients

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Main Ingredients

Seasonings

Liquid

Method

Preparation of Ingredients

  1. 1

    Prepare the Red Beans

    Soak the red beans overnight in water. Drain and rinse the beans before cooking.

  2. 2

    Chop Vegetables

    Finely chop the onion, bell pepper, celery, and garlic.

  3. 3

    Slice the Sausage

    Slice the Conecuh sausage into 1/4 inch thick rounds.

Cooking the Dish

  1. 4

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Add minced garlic and sauté for another minute.

  2. 5

    Add Beans and Seasonings

    Add the soaked red beans to the pot along with Cajun seasoning, bay leaf, salt, black pepper, and red pepper flakes. Stir to combine.

  3. 6

    Add Chicken Broth

    Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for about 1.5 hours or until the beans are tender.

  4. 7

    Cook the Rice

    In a separate pot, cook the white rice according to package instructions. Typically, this involves combining 1 cup of rice with 2 cups of water, bringing to a boil, then reducing to a simmer until the water is absorbed.

  5. 8

    Grill the Sausage

    While the beans and rice are cooking, grill the sliced Conecuh sausage on a grill or in a skillet until browned and slightly crispy.

  6. 9

    Combine and Serve

    Once everything is cooked, serve the red beans over the white rice and top with the grilled Conecuh sausage. Enjoy!

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