Red Beans and Rice

Time is the key to making successful red beans: they need to cook slowly and well. Using flavorful fat is another secret. Just as my grandmother did, I keep the fat from every batch of bacon I make, and I save the fat that solidifies on the surface of chilled chicken soup and roast chicken drippings, too. Just a little bit adds big flavor.

From My New Orleans by John Besh/Andrews McMeel Publishing

Red Beans and Rice

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 onions, diced 1/2 teaspoons cayenne pepper
    1 green bell pepper, seeded and diced 3 green onions, chopped
    1 stalk celery, diced Salt
    2 tablespoons rendered bacon fat Freshly ground black pepper
    1 pound dried red kidney beans Tabasco
    2 smoked ham hocks 3 cups cooked Basic Louisiana White Rice (see link in recipe below)
    3 bay leaves

    directions

    Prep: 10 min Total: More than 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Sweat the onions, bell peppers, and celery in the rendered bacon fat in a heavy soup pot over medium-high heat.

    • 2

      Once the onions become translucent, add the kidney beans, ham hocks, bay leaves, and cayenne, then add water to cover by 2 inches.

    • 3

      Increase the heat and bring the water to a boil. Cover the pot, reduce the heat to low, and allow the beans to slowly simmer for 2 hours. Periodically stir the beans to make sure that they don’t scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.

    • 4

      Continue cooking the beans until they are creamy and beginning to fall apart when they’re stirred.

    • 5

      Remove the ham hock meat from the bones, roughly chop it, and add it back to the pot of beans.

    • 6

      Stir in the green onions and season with salt, black pepper and Tabasco. Serve with white rice.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving