– 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
  • 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
  • tsp. dried minced garlic
  • 1/2 tsp. garlic salt


  • Soak kidney beans for 8 hours or overnight.
  • Drain and rinse.
  • Put beans, water and tomato liquid, Red Dog Rub and bay leaves in a heavy Dutch oven and heat to simmer.
  • 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.
  • Add the other dried ingredients to the beans.
  • In the same pan that the vegetables were sautéed, sauté the sliced sausage and drain any fat before adding to the beans.
  • Simmer, partially covered, for about 90 minutes, stirring frequently (so the beans don't stick).
  • It's ready when the beans are soft.
  • Serve over cooked brown rice.