Haricots Rouges Casserole - Casserole of Red Beans

READY IN: 1hr 25mins
Recipe by mollypaul

A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by Frog154

Really quick and easy to make and surprisingly tasty! I added mushrooms and onions to make it a little more interesting but it tastes fine on its own, great

Ingredients Nutrition

  • 12 lb bacon, sliced
  • 4 cups cooked red beans (canned is fine)
  • 4 cups tomatoes, cooked (canned is fine)
  • 1 teaspoon baking powder
  • salt and pepper, to taste
  • 14 lb cheese, grated


  1. Lightly grease a casserole dish and preheat oven to 350°F.
  2. Cook bacon crisp, remove from pan.
  3. Add beans to bacon fat, and tomatoes to which baking powder has been added.
  4. Stir all together; season to taste with salt and pepper and place in prepared casserole dish.
  5. Cover tightly and bake for one hour.
  6. Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.

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