I submitted this recipe and would like to mention....The creole seasoning blend I use is home made. If you use Tony's or such, it will be salty.Would also like to say when I say simmer, I mean so slow the bubbles don't actually pop the top. A nice long slow simmer will make the beans creamy. If you use pickled pork in your beans, do not use the vinegar. And yes!!!! Tomato sauce!!! My Father-in-law, who is (very) Cajun, said "Girl, these beans are good, don't change a thing. They taste like they do down in New Orleans....them some good beans."

So as a newly retired from the military guy, I am learning some new talents (as in cooking dinners and such) I literally have to google how to cut up different veggies and what minced is.... That being said, this recipe is amazing! I follow the direction minus the onion (the wife doesn't care for em) and holy cow it all turned out great! made it about 2 weeks ago now and the left overs lasted about 12 hours. I am making it again today as my family is flying in tonight so needed some nice warm good stuff to eat when we get home from the airport so came right back to this! Thank you for sharing and teaching an old dog new tricks!

These are the best red beans. I was iffy about the tomato sauce and vinegar but did it anyway and wow I will never make them any other way again.

I made three other RB&R recipes from this site and this is by far the best and most authentic.

Follow the recipe exactly adding the tomato sauce and vinegar. I added some kielbasa with the ham and andouille because we had it in the fridge. Mash some of the beans at the end for a creamy consistently. Great recipe my husband loved it! Thank you for sharing.

I followed this recipe exactly as written and the entire family loved it. There were no leftovers. This is a recipe that will be in the family meal rotation in the upcoming future.

Excellent. I was skeptical but curious to give it a try. Followed the recipe exactly. I did need to let it simmer a little bit longer to get it to the consistency I wanted. A definite repeater!

I made it today and also was skeptical about tomato sauce and vinegar the only thing I changed was I used low sodium chicken broth so the cajun seasoning wouldn't make it too salty and I didn't use a full 2 tablespoons. It turned out GREAT!! This will be my new go to. Thanks for sharing Kelly!

Made this for Christmas. OMG it was so good. I received so many compliments. My friend from New Orleans even like them..... and he is picky. This is a keeper. I did let it simmer longer than 3 hours as my beans took a while to soften.