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Red Beans and Rice

Red Beans and Rice

This classic Louisiana Creole dish is usually made on Mondays using beans and vegetables leftover from Sunday night’s dinner. Back when Monday was washday, women would leave it to simmer on the stove while tending to the washing.

Following in this tradition, chef Chris Lusk still serves his creamy red beans and rice every Monday at Café Adelaide — it’s a customer favorite.


  • 1 pound red beans, soaked overnight in cold water
  • ½ pound butter
  • 2 pounds bacon, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1teaspoon dried oregano
  • 3 tablespoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon cayenne
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bunch green onions, sliced thin
  • Cooked white rice, for serving


Soak the beans overnight and rinse well. Melt butter in heavy sauce pot. Add bacon, celery, onions, bell peppers, garlic, bay leaves, thyme, and oregano and cook on medium heat until onions are translucent, about 10 minutes. Add hot sauce, Worcestershire, and cayenne and cover with water.

Cook for 4-5 hours or until beans are soft and creamy. Season with salt and pepper to taste. Garnish with chopped green onions. Serve with hot white rice.

Southern Red Beans and Rice

Follow our easy, step-by-step, photo illustrated recipe to learn how to make Southern Red Beans and Rice. Printable recipe included.

Southern Red Beans and Rice recipe, made with cooked ham and seasoned with a ham bone. You can use a ham hock if you prefer. Just slightly spicy.

We’re cooking up some delicious Red Beans and Rice – Southern style. Smile. What makes it Southern you ask?

I like to think it’s the addition of the ham as opposed to that Andouille Sausage you hear about in most recipes. While I do like the sausage, I wanted to use something I already had on hand, pork meat.

Recently, I purchased a Smoked Pork Shoulder. It was smoked, but not cooked. I decided to throw it in a big pot and boil it and you’ll find the recipe for that here on Taste of Southern.

After the Pork Shoulder was cooked, I had plenty of nicely flavored meat and a bone or two that I wanted to use. Thus, this recipe for Red Beans and Rice.

This wasn’t something Mama ever prepared that I can remember. But, it’s an easy enough meal to prepare and it will feed a crowd if need be. You’ll just need to sort through the dry red beans and soak them overnight so keep that in mind when you get ready to try the recipe.

It took just about two hours for me to cook the beans until they were tender. Yours could take longer or even less time, but you’re going to love the results once you’re finished.

Serve them over some cooked rice and you’ve got a complete meal right there.

If you don’t have a leftover bone, use a ham hock or even some bacon. I like the smokey flavor from both.

So, ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

Red Beans and Rice – You’ll need these ingredients.

It’s mostly spices. I’m using a leftover ham bone and some of the cooked ham meat for seasoning and to turn this into a meal within itself.

Sort through the dry beans to remove any debris or stones that might have been in the bag. Place the beans in a large bowl and cover them with cold water. Let the beans soak overnight for best results.

Since we’re using several spices, I find it easier to measure them out before I start cooking everything. They all go in at once, so doing a little prep work ahead of time will make it easier.

Dice and chop the celery, onion, and the bell pepper.

This combination of vegetables is often referred to as the “Holy Trinity.”

And, go ahead and cut the meat into bite size pieces. On the left is the leftover bone I’m going to be using to add some additional smoked flavor to the beans. I recently boiled a Smoked Pork Shoulder Picnic, and this is the bone that came from that.

Place a large dutch oven or stock pot on your stove top. Turn the heat on to Medium and when it gets hot, add the bacon grease. You could also use some oil or butter if you don’t have the bacon grease.

Stir often and let the vegetables cook until the onions are fairly translucent and peppers are tender.

Add the chopped garlic. Stir again and let this cook for about two minutes.

Place the beans in a colander to drain off the soak water, then rinse them gently under cold running water. Let drain again.

Add the drained beans to the pot.

Add the can of tomato sauce.

Add enough water to completely cover the beans by about one inch. I used 7 cups of water.

Add all of the spices. That’s the sugar, sage, black pepper, cayenne pepper, oregano, thyme, and the bay leaves. Don’t add the salt yet, we’ll save that for later.

Add the ham bone or your ham hock, whichever you’re using. Then, drop in the cut up ham.

Stir everything together and let the liquid come up to a slight boil. When you start to see it bubbling, COVER the pot and reduce the heat down to Medium-Low.

Simmer the beans for 1 to 2 hours, or until tender. You’ll need to check them about every 30 minutes or so to give them a quick stir and to be sure your liquid is not getting too low. If it does, just add another cup or so of hot water and let it resume cooking.

When the beans start to get tender, taste them to see if you need to add some salt or if you need to adjust any of the other seasonings that you’ve added.

If you prefer a much creamier type of beans, scoop out a cup or two of the beans then mash them up really fine. Add them back to the pot and stir them in.

I’m going to leave these a bit on the juicy side. Tell you why in a moment. Smile.

Prepare your rice according to the package directions. When ready to serve, ladle the hot beans over the cooked rice.


I knew I’d have plenty of leftovers, so I added the remaining rice into the pot with the juicy beans. That’s why I didn’t want them to be real creamy. Choice is yours.

I packaged up the leftovers into storage containers and put three quarts in my freezer for later. Each container should yield about two meals. Smile.

Recipe Summary

  • 1 (14 ounce) package boil in bag rice
  • 1 ½ pounds lean ground beef
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (24 ounce) jar picante sauce
  • 1 ½ tablespoons paprika
  • 1 tablespoon chili powder
  • ½ teaspoon crushed red pepper flakes
  • 12 ounces shredded sharp Cheddar cheese

Cook the rice according to package directions.

Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.


Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

Recipe Summary

  • 2 cups dried red beans
  • ½ teaspoon dried minced garlic
  • 1 tablespoon dried minced onion
  • 2 teaspoons salt
  • 1 bay leaf
  • 1 teaspoon white sugar
  • ¼ teaspoon ground cayenne pepper
  • 1 teaspoon celery seed
  • 1 teaspoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • 1 ham hock
  • 1 pound smoked sausage, sliced

Pick over the dried beans, and soak them in water overnight.

The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.

Red Beans And Rice Recipe New Orleans Guide

Red Beans And Rice Recipe New Orleans. In small saucepan, cook rice in 1 cup water as directed on package. The next section is all about soups, salads, and sandwiches.

red beans and rice recipe new orleans, Image source from

Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water). Add the bay leaves, ham and.

New Orleans Red Beans And Rice Recipe In 2020 Red

The woman of the house would cook a pot of red beans while tending to laundry. Meanwhile, in small skillet, cook red beans and kielbasa over medium heat until thoroughly heated, stirring occasionally.

. In small saucepan, cook rice in 1 cup water as directed on package.

Red beans and rice from commanders palace in neworleans. The next section is all about soups, salads, and sandwiches.

New orleans red beans and rice recipe. Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).

New orleans red beans and rice recipe food recipes. Add the bay leaves, ham and.

New orleans style red beans and rice recipe food. The woman of the house would cook a pot of red beans while tending to laundry.

New orleans red beans and rice recipe bean recipes. Meanwhile, in small skillet, cook red beans and kielbasa over medium heat until thoroughly heated, stirring occasionally.

Red Beans And Rice Recipe New Orleans Guide

Add the beans, garlic and 10 cups water to the pot.Add smoked sausage and celery to the boiling water(older beans can take longer.)Enjoy a taste of new orleans with this recipe for classic red beans and rice!

This new orleans red beans and rice recipe has always been a family favorite.The recipe stems from when mondays were historically the wash day for the week in new orleans.Cook, stirring, until fragrant, about 30 seconds.Also try vegetable oil instead of olive oil, it gives a different taste and instead of cooking the garlic first, throw it in during the simmer process to avoid the 'nutty' flavor of it frying, increase the bay leaves to 4 or 5 and use oregano instead of sage.

Add hot sauce, salt, pepper and/or creole seasoning to taste.For some, ham hocks, andouille sausage, or bacon are a mustCover slow cooker or pressure cooker with lid and slow cook on high for 4 hours.Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes.

Top with bean mixture and green onion.For others, it's pickled or salt pork.but this new orleans red beans and rice recipe perfectly captures the simple perfection that defines the quintessential southern dish.back in louisiana, the recipe was originally a common dinner dish served on mondays, the traditional wash day.3/4 cup chopped green bell peppersIn nola, sunday is ham night, and on monday, the leftover ham and the ham bone are used to make red beans and rice, a traditional creole stew that can be prepped quickly and simmers for several hours before diving in.

Once the onions become translucent, add the kidney beans, ham hocks, pickled pork, bay leaves and cayenne pepper, then add water to cover the mixture by 2 inches.Red beans and rice was a meal traditionally eaten on monday evenings to make use of leftover pork bones from sunday's supper.1/2 teaspoon freshly ground black pepperJames — july 17, 2020 @ 5:07 pm reply delicious and easy are the best 2 things you could hope for in a recipe.

Canned Red Beans and Rice

This is a great fool-proof recipe made with Johnsonville® Smoked Rope Sausage that&rsquos soon to be a favorite bean dish meal.

This is a great fool-proof recipe made with Johnsonville® Smoked Rope Sausage that&rsquos soon to be a favorite bean dish meal.


teaspoons Creole or Cajun seasoning

cans (15-ounces each) red beans, drained and rinsed

Kosher salt and freshly ground black pepper, to taste

Chopped parsley leaves, to garnish



In a large stock pot, cook and stir sausage in oil over medium heat until browned 3-4 minutes. Set aside.

Add the onion, bell pepper and celery. Cook and stir until tender 3-4 minutes.

Stir in garlic and seasoning until fragrant about 1 minute.

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage season with salt and pepper. Bring to a boil cover, reduce heat and simmer for 15 minutes.

Uncover and continue to simmer until stock is reduced by half, an additional 15 minutes

Return the crisped bacon to the pot for this copycat Popeyes red beans and rice

You're getting closer to "sit back and let the Instant Pot run the show" moment in this copycat Popeyes red beans and rice recipe.

Once you've incorporated the garlic, liquid smoke, seasoning, beans, and broth together with the sauteed onions in the Instant Pot, you can bust out that bacon from the first step (if you're opting to use bacon in this red beans and rice). Pop it right into the Instant Pot and gently stir the diced pieces into the liquid before you start cooking the beans (and other items) for an hour.

Red Beans and Rice

This recipe for Red Beans and Rice is great for Meatless Monday or any time that you don&rsquot want to have to fuss over dinner.

One of the most basic of meals is rice and beans. There are countless ways you can combine the two simply with the addition of spices, herbs, and veggies to enhance the flavors of the dish.

My version is for a simple take on Red Beans and Rice, using my Hamilton Beach Rice Cooker. (Did you see the article How to Steam Broccoli in a Rice Cooker I wrote last week about using my new appliance?)

This recipe so ridiculously easy. The hardest part is opening the cans of kidney beans and Ro*Tel.

To make Red Beans and Rice, put rice, kidney beans, Ro*Tel (I like it HOT! &ndash The can with habaneros, that is.), a little tomato paste, garlic, and water. Then plug in the rice cooker, press WHITE RICE, and let it work for you. When it finishes, stir the rice and bean mixture.

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