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Neil McClure's Red Beans and Rice

Course Main Dish
Servings 16 people
Author Red Beans and Eric


  • 2 lbs dried red beans
  • 1 bottle of NOLA Brewing Blonde Ale plus cold water
  • tablespoon bacon grease/oil about 4worth
  • 4 cups of smoked onions diced
  • 4 cups of green bell pepper diced
  • 4 cups diced celery
  • 1/2 cup roughly chopped smoked garlic
  • 4 bay leaves
  • 1 lbs combination of rib meat sausage, and pulled pork
  • 2 tbsp Crystal Hot Sauce
  • 1 tbsp Creole seasoning
  • Kosher salt and black pepper to taste


  1. Soak the red beans overnight in a bottle of NOLA Brewing Blonde Ale and enough water to cover for 24 hours. Before cooking, drain and rinse.
  2. In a large pot, over medium heat, cook the bacon for about 3 minutes, then add more grease or oil to the pot. Add the diced smoked onions, green bell peppers, celery, and smoked garlic.
  3. Once the trinity is heated through, add rib meat, sausage, and pulled pork. (Try to have less meat than beans by half.) Season with the Crystals Hot Sauce, Creole Seasoning and salt and pepper. Add the red beans to the pot along with the 4 bay leaves. Pour in enough stock to cover the beans with 3 inches to spare. Bring to a boil, reduce heat; simmer until the red beans are done. Add more stock as needed.
  4. Feed the Masses.