red beans and rice

Red Beans & Rice

Red beans are simmered slowly with onions, garlic, bell peppers, and spices such as thyme, paprika, and cayenne until tender and flavorful. The beans are then served over steamed rice, allowing the savory, aromatic sauce to soak into the grains and create a cohesive, hearty dish.

During cooking, the beans absorb seasonings while the liquid thickens slightly, producing a creamy, rich texture. Gentle simmering ensures the beans remain intact while the flavors meld. The preparation emphasizes slow cooking and balanced seasoning to produce a comforting, well-rounded red beans and rice dish.

Serve it over boiled rice or Basmati Lime Rice.

Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Beans
Southern
Servings: 4

Equipment

  • cast iron skillet, dutch oven, or stew pot
  • collander

Ingredients

  • 1 large can (or 2 small) red kidney beans
  • 1 lb. ham steak
  • 2 to 3 slices bacon, chopped
  • 1 to 2 cups chicken stock
  • ½ cup onions, diced
  • ¼ cup 1 stalk celery, diced
  • ½ green pepper, diced (¼ cup)
  • 1 garlic clove, minced
  • 1 Tbsp. tomato paste
  • 1 tsp. parsley
  • ½ tsp. thyme
  • ½ tsp. oregano
  • ⅛ tsp. ground cumin
  • ⅛ tsp. red pepper flakes
  • 2 bay leaves
  • Splash of cider vinegar
  • ¼ tsp. sugar
  • 1 cup long grain white rice

Instructions 

Prep

  • Brown bacon in the bean pot, then remove it from the fat and set it aside on a paper towel.
  • In a separate cast iron skillet, sear the ham steak on both sides until it’s nice and brown.

Sauté

  • Add the onions, celery, and peppers (trinity) to the skillet and sauté until tender.
  • Add garlic and sauté for 1 minute.
  • Add herbs and tomato paste, then stir until toasted.
  • Add beans, including liquid, and stir.
  • Add cumin and pepper flakes and stir.
  • Cover with chicken stock and add bay leaves.
  • Add diced ham.
  • Bring the pot of beans to a boil, then reduce to a simmer.
  • Stir occasionally and adjust seasoning to taste.

Finish

  • Once beans are simmering, put on 4 cups of water to boil.
  • When water is boiling, add 1 cup of rice.
  • Boil rice like pasta for 15 minutes, then strain in a mesh colander.
  • When rice is ready and the juice in the beans is reduced to a nice gravy, return the browned bacon to the beans.
  • Add the splash of cider vinegar and ¼ tsp. sugar and stir.
  • Serve the beans on top of the rice in equal portions (2 spoonfuls of each).