– Kim, Wickliffe, Ohio


Red Dog Beans and Rice


  • 1 lb. dried kidney beans, rinsed and soaked
  • 2 bay leaves
  • 1 can of diced tomatoes, drained and liquid reserved
  • 2½ cups water (use reserved tomato liquid and add water to make 2½ cups)
  • 1 tbsp. Red Dog Rub™
  • 3 tbsp. cooking oil
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1 cup sliced carrots
  • 1 lb. sliced smoked sausage
  • 1½ tsp. dried minced garlic
  • 1/2 tsp. garlic salt


  1. Soak kidney beans for 8 hours or overnight.
  2. Drain and rinse.
  3. Put beans, water and tomato liquid, Red Dog Rub and bay leaves in a heavy Dutch oven and heat to simmer.
  4. In another pan, heat the oil and sauté the onion, celery and carrots until soft, then add those, plus the drained tomatoes, to the beans.
  5. Add the other dried ingredients to the beans.
  6. In the same pan that the vegetables were sautéed, sauté the sliced sausage and drain any fat before adding to the beans.
  7. Simmer, partially covered, for about 90 minutes, stirring frequently (so the beans don't stick).
  8. It's ready when the beans are soft.
  9. Serve over cooked brown rice.