Perfect Red Beans and Rice

READY IN: 29hrs
Recipe by Penny Stettinius

Jimy Fahrenholtz spent 25 years perfecting this recipe. So said the article in the Times Picayune.

Top Review by Sunshine Forever

Trinkets, I think Jimy is right. These are the perfect red beans! Everyone in New Orleans eats red beans on Monday--so over the years I have eaten many a plate of beans. I could never get my beans to that real creamy stage no matter how hard I tried. With recipe I did it!! The seasonings are perfect. I used ham from Dorignac's (the best ham in New Orleans) and this was the prefect pot of beans. Made for PAC Spring '09.

Ingredients Nutrition


  1. In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
  2. When ready to cook, place all in a pot with the ham and sausage.
  3. Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
  4. Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
  5. During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
  6. About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
  7. Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
  8. Reheat for serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a