Red Beans and Rice Recipe

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb of dry red beans; 6 tablespoons bacon drippings; 1 large onion; 1 bell pepper; 2 -3 tablespoons chopped garlic; 3 bay leaves; 1 tablespoon dried parsley; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon thyme; 1 teaspoon cajun seasoning; 2 teaspoons liquid smoke; 3 teaspoons of kitchen bouquet seasoning (optional); 5 tablespoons butter; salt or pepper; 6 -10 cups water

Servings: persons

1 lb of dry red beans
6 tablespoons bacon drippings
1 large onion
1 bell pepper
2 -3 tablespoons chopped garlic
3 bay leaves
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon thyme
1 teaspoon cajun seasoning
2 teaspoons liquid smoke
3 teaspoons of kitchen bouquet seasoning (optional)
5 tablespoons butter
salt or pepper
6 -10 cups water

1
soak beans over night or with the quick soak method.
2
Cook onion and bell pepper in bacon drippings for 3-4 minutes over med-high heat.
3
Add garlic cook for another 2 minutes.
4
Add beans and turn to coat in mixture.
5
Add all the other ingredients and 6 of the 10 cups of water.
6
Bring to boil and turn down to a simmer.
7
Cook for about 2.5 to 3 hours adding water as you need to.
8
You want to have a thick gravy consistancy so dont add alot of water.
9
Keep you eye on it and stir about every 15 minutes or so.
10
Stir more as the water cooks down to prevent sticking.
11
Once beans are as tender as you like and the water has cooked down to a thickness you like, take out the bay leafs and smash some of the beans to make it very creamy.
12
I used my immersion blender.
13
If the beans are to thick you can thin out by adding more water to your liking.sometimes you may need to do that when you re-heat them.
14
i add another 2-3 TBS of butter to the finished beans with extra salt and pepper as needed.
15
Also add hot sauce if you like it spicy!
16
serve in a bowl with hot butter rice seasoned with salt, pepper, onion and garlic powder.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb of dry red beans, 6 tablespoons bacon drippings, 1 large onion, 1 bell pepper, and more.

Yes, Red Beans and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions