Treebeards Red Beans

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.

a bowl of red beans and rice with sausage

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.

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a bowl of red beans and rice with sausage

Treebeards Red Beans

You can make amazing Treebeards Red Beans at home. 
4.67 from 3 votes
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Course: Side Dish
Cuisine: Cajun
Keyword: Treebeards Red Beans
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 411kcal


  • 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


  • 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.


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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Laura

    4 stars
    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.

  2. Paul

    5 stars
    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!

  3. Liz Nelson

    5 stars
    I’ve had these at Treebeards they are so good! I can’t believe mine turned out so close. This recipe is great!

4.67 from 3 votes

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