Red Beans and Rice

This is authentic, Nawlins Style Red Beans & Rice. It so simple.

Red Beans and Rice

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Total Time: 2 hours 20 minutes
Servings: 8


  • 1 pound  dried red beans, rinsed and sorted over
  • 3  tablespoons  bacon grease
  • 1/4  cup  chopped tasso, or chopped ham
  • 1 1/2  cups  chopped yellow onions
  • 3/4  cup  chopped celery
  • 3/4 cup  chopped green bell peppers
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • Pinch cayenne
  • bay leaves
  • tablespoons  chopped fresh parsley
  • teaspoons  fresh thyme
  • 1/2  pound  smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • pound  smoked ham hocks
  • tablespoons  chopped garlic
  • 10  cups  chicken stock, or water
  • cups  cooked white rice
  • 1/4  cup  chopped green onions, garnish


  • Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
  • In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
  • Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
  • Serve over rice and garnish with green onions.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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