Monday, June 1

Red Beans and Beer

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Red Beans and Beer Recipe

By Tammy Algood Published: October 1, 2014

  • Yield: 6 Servings



  1. Place the oil in a large Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, 3-4 minutes or until softened. Add the celery and bell peppers, stirring frequently for another 3-4 minutes. Add the garlic, salt, pepper, cayenne and oregano, stirring to evenly coat the vegetables. Reduce the heat to medium-low and gently add the beans and beer. Cover and cook 20-30 minutes. Serve over hot cooked rice with a garnish of the green onions.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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