Creole red beans and rice with slow cooked pulled pork

The apple cider vinegar and ginger is really what makes this dish unique and stand out in taste!


  1. 1 pd small red beans
  2. 1 pd large red kidney beans
  3. 2 pds pulled pork or smoked sausage of your choice
  4. 5 slices bacon
  5. 1 large onion
  6. 1 bell pepper
  7. 2 celery stalks
  8. 6 cloves garlic
  9. 2 tbsp fresh ginger
  10. 1 jalapeno
  11. 1 can diced tomatoes
  12. 2 tbsp liquid smoke
  13. 2 tbsp cumin
  14. 1 tsp garlic powder
  15. 1 tsp onion powder
  16. 1 tsp smoked paprika
  17. 1/2 tsp cayenne pepper
  18. 1 tsp dill weed
  19. 3 bay leaf
  20. 1/4 cup apple cider vinegar
  21. 1/4 cup ketchup
  22. 1/4 cup mustard
  23. 2 tbsp chicken bullion base


  1. Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside.

  2. Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven)

  3. Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized.

  4. Make a paste out of the 2 tbsp of ginger and add to pot. Cook another two minutes.

  5. Add enough water to 2 and half inches then add remaining ingredients. Cover and bring to a boil, then simmer (covered) on low for two and a half to three hours. Serve over rice.

  6. I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper

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