Not Yo' Mamma's Red Beans

"Low fat version of a classic."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:
7 cups




  • Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches. Soak overnight in the refrigerator. As the beans absorb the water, they will more than double in volume.
  • Day 2: Combine the first 9 ingredients in a small bowl. Drain and rinse the beans. Drain again and set aside.
  • Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If using a lighter pot, use lower heat.) Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes.
  • Add the remaining onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of the stock, and the remaining seasoning mix.
  • Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly. Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pot frequently. Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30-35 minutes.
  • Serve over rice.

Questions & Replies

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  1. threeovens
    I liked the sort of light sweetness of this recipe, rather than the heavy flavor of BBQ beans. I did not like the way they tried to stick.
  2. Thymestudio
    Wonderful! You are right its not my Momma's red beans, but it was certainly good. I will be adding this to my favorites cookbook, thank you for a healthy choice!!
  3. sugarpea
    Outstanding flavor, MsPia. I didn't miss my usual ham hocks and the accompanying saturated fat at all. I'm delighted to have found this recipe. I didn't and won't change a a thing.


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement.
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