Mama Mollie's Red Beans & Rice with Bacon Up®

Main Course
This family favorite was my mom's recipe! - Monica
Author Monica


  • Large saucepan
  • Stockpot or Dutch oven
  • Wooden spoon


  • 1 cup Basmati Rice
  • 2 Tbsp Bacon Up® Bacon Grease
  • 1 12.8 oz package Smoked Andouille Sausage thinly sliced
  • 2 medium Sweet Onions diced
  • 1 bunch Green Onions diced
  • 1 Green Bell Pepper diced
  • 2 ribs Celery diced
  • 2 Tbsp Tomato Paste
  • 3 cloves Garlic minced
  • 2 Tbsp Cajun Seasoning
  • 3 15-oz cans Red Beans drained and rinsed
  • 3 cups Chicken Stock
  • 1 tsp Hot Sauce
  • 1 Bay Leaf
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1 Tbsp Worcestershire Sauce
  • Kosher Salt to taste
  • Black Pepper freshly ground, to taste
  • 2 Tbsp Fresh Parsley Leaves chopped


  • In a large saucepan with 2 cups of water, cook rice according to package instructions; set aside.
  • In a large stockpot or Dutch oven, heat Bacon Up over medium heat. Working in batches, add sausage and cook, stirring frequently, until sausage is lightly browned - about 3-4 minutes; set aside.
  • Add onions, bell pepper, and celery. Cook, stirring occasionally, until tender - about 3-4 minutes.
  • Stir in tomato paste, garlic, spices, and Cajun seasoning until fragrant - about 1 minute.
  • Stir in red beans, chicken stock, hot sauce, Worcestershire sauce, bay leaf and sausage; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  • Uncover and continue to simmer until reduced - an additional 15 minutes.
  • Using a wooden spoon, mash beans until slightly thickened; if desired, season again with salt and pepper, to taste.
  • Serve immediately, topped with rice and garnished with parsely, if desired.
Print Recipe