In the grey lull between the end of the holiday season and the first signs of spring, we retreat indoors to soak up as much warmth as we can—spending more time in our favorite reading chairs, piled on the couches, and gathered in the kitchens. Alabama Chanin friend and photographer Pableaux Johnson visited during this time last year, and we’re reminiscing about his famous Red Beans + Rice recipe (and eager to get him back to The Factory). Pableaux and his Red Beans Roadshow cure those winter blues.


During his 2018 Red Beans Roadshow Dinner at The Factory Café, Pableaux also exhibited his vibrant photographs of New Orleans’ Mardi Gras Indians. Pableaux was kind enough to share his recipe below:



1 lb Kidney Beans, soaked (Pableaux uses nothing but Camellia Brand Red)
1 lb good smoked sausage, preferably andouille, sliced into coins
3 tablespoons oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
Tony Cachere’s Creole Seasoning
Salt and pepper
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving

Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.

Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.

Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.

Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.

Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.

Serve hot with cooked white rice, extra parsley, and more hot sauce.


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