Treebeards is located in Houston, Texas and serves delicious red beans and rice with sausage. They are only open on weekdays, so don’t try to go there on the weekend! You can make their red beans at home and enjoy this classic Southern dish anytime.
Treebeards Red Beans Ingredients
What you need to make this dish:
- Dry Red Beans
- Onions
- Celery
- Bell Pepper
- Salt
- Dried Thyme
- Dried Oregano
- Garlic Powder
- Cayenne Pepper
- Bay Leaves
- Smoked Sausage
Soak the beans overnight. Then slowly simmer with the remaining ingredients until fully cooked and delicious.
Love Southern food? Try these recipes
- Southern Chicken Fried Steak
- Sweet Tomatoes Southern Dill Potato Salad
- Easy Oven Baked Cheesy Creamed Corn
- Cracker Barrel Banana Pudding
- Treebeards Buttercake
Treebeards Red Beans
You can make amazing Treebeards Red Beans at home.
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Servings: 8
Calories: 411kcal
Ingredients
- 1 pound dried Light Red Kidney Beans
- 2 quarts water
- 1 1/2 cup chopped onions
- 1 cup chopped celery
- 1/2 chopped green bell pepper
- 2 1/2 teaspoons salt
- 1 1/2 teapoon thyme
- 1 1/2 teaspoon oregano
- 1 1/4 teaspoon garlic powder
- 3/4 teaspoon cayenne
- 2 bay leaves
- 1 pound Smoked Sausage , cut into 1/2 inch slices
Optional Garnish
- 1/2 cup shredded Cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Wash beans under cold, running water. Place in a heavy 5 quart pot. Cover with 2 quarts water. Let beans soak overnight. Or, cover beans with 2 quarts water, bring to boil. Reduce heat, cover and boil 2 minutes. Turn off heat and let sit 1 hour before continuing. Do not drain off water.
- Two hours before serving, add chopped onions, celery, and bell pepper to beans. With a spoon, gently push vegetables below the water line. Cover pot and bring to boil. Reduce heat and simmer for 1 1/2 hours. In a small bowl, mix all spices except bay leaves. Sprinkle on top of beans. Add bay leaves.
- Add sausage to pot and very gently stir spices and sausage into beans; do not stir more than necessary. Cover and let simmer at least 30 minutes or until beans are completely soft. Serve over hot rice with shredded cheddar cheese, and plenty of chopped green onions, if desired. Serves 6.
Nutrition
Calories: 411kcal | Carbohydrates: 40g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 1282mg | Potassium: 1001mg | Fiber: 9g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 12.8mg | Calcium: 131mg | Iron: 4.8mg
Christie
Hi, is the salt measurement in this recipe table salt or kosher salt?
Thanks
Stephanie
You can use either type of salt.
Laura
Why didn’t my sauce thicken up? Are you supposed to leave lid off for last 30 minutes? It is delicious just more like soup that the heartier broth at Treebeards. Thank you for the recipe.
Stephanie
I don’t know what happened, you could spoon off the extra water, the lid should be off to allow the water to evaporate.
Paul
The only edit I would add is to refrigerate overnight. While this delays the joy, it is worth it. This extra day allows the flavors to blend better and it thickens more. Great job on the recipe – it tastes exactly like the restaurant’s!
Liz Nelson
I’ve had these at Treebeards they are so good! I can’t believe mine turned out so close. This recipe is great!