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    You are in: Home / Recipes / Red Beans & Rice - My Recipe
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    Red Beans & Rice - My Recipe

    Red Beans & Rice - My Recipe. Photo by kellychris

    1/1 Photo of Red Beans & Rice - My Recipe

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Angela Dawn's Note:

    This is my personal recipe of red beans and rice. I've seen it made many many times in the kitchens of the French Quarter and in the homes of friends. This is how I like to make them. Creamy, slow cooked and full of flavor. Cooking time does not include the over night soaking of the beans. Red Beans have 7 grams of fiber per serving and are very good for you. Beans and rice together are a complete protein. (Vegan directions are included)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water.
    2. 2
      In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water.
    3. 3
      Let soak at least 6 hours or over night in fridge.
    4. 4
      In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat.
    5. 5
      Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute.
    6. 6
      Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones.
    7. 7
      Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high.
    8. 8
      Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste.
    9. 9
      Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish.
    10. 10
      To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too.
    11. 11
      I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way.
    12. 12
      To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.

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    Ratings & Reviews:

    • on January 02, 2008

      55

      This is FANTASTIC! I had a ham bone and was looking for something to do with it. The dish is spicy, but not too hot. Soaking the beans in the broth really makes a difference. I omitted the green pepper and, I sauteed the veggies and sausage together too. Then I dumped everything in the crockpot on high. Six hours later - dinner! Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2014

      55

      Amazing recipe! Won rave reviews from all who tried it. I used the remaining stock & water to measure 2 cups, cut the cayeene to 1/4 tsp., browned Andouille sausage, cut into chunks & added it at the end - Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2010

      55

      This was AWESOME!! Very good and filling. I used a pork rib and served andouille on the side. I mashed about 1 cup of beans and returned them to the pot for the last 15 minutes of cooking to thicken the gravy some. We found this very spicy (but, oh so good!) so next time I mat omit the cayenne completely.Thanks so much-

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Red Beans & Rice - My Recipe

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 111.1
     
    Calories from Fat 38
    34%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 3.6 mg
    1%
    Sodium 473.2 mg
    19%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.3 g
    17%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    ham bone

    Old Bay Seasoning

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