Red Beans and Rice

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  • 1 lb (500 g) dry red kidney beans
  • 9 cups (2.25 L) water, divided
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 4 ribs celery, diced
  • 3 lb (1.5 kg) ham
  • 1 lb (500 g) smoked sausage (Andouille or Chorizo), sliced
  • 1/4 cup (50 mL) fresh chopped parsley
  • 1 tbsp (15 mL) black pepper
  •  Salt to taste
  • 8 cups (2 L) cooked long or medium grained white rice
  1. Soak beans in water overnight and drain.
  2. In a large pot bring 8 cups (2 L) of water to a boil. Add soaked beans and cook for 30 to 45 minutes; stir occasionally. Add garlic, onion, bell pepper and celery; continue cooking for 30 minutes; continue to stir. Bring pot to a simmer, add meat and cook until beans are tender, about 1 hour.
  3. Remove pot form heat and garnish with parsley, black pepper and salt to taste.
  4. Meanwhile in a large microwave-proof bowl, add cooked rice and 1 cup (250 mL) water. Cover and cook on high for about 4 minutes, or until heated through; fluff with fork. Serve red beans over rice.

Recipe courtesy of Brennan’s Restaurant, New Orleans, LA