• Prep Time: NA
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The Pride of New Orleans: Red Beans and Rice

Category: Rice

 Ingredients List

  • 1/2-lbs red beans (save water beans soaked in)
  • 4 strips of bacon
  • 1 cup ham, diced
  • 1/2-lbs smoked sausage, chopped into half-moon discs
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 1 cup celery, diced
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 3 roma tomatoes, diced
  • 2 cups chicken stock
  • 1 tbsp red wine vinegar
  • 1 tsp Tabasco Sauce
  • Rice


Soak the red beans for at least 6 hours. If you want to do a quick soaking, with the 1/2-pound of beans, place in a pot with 6 cups of water. Bring the water to a rolling boil. Wait 2 minutes, then remove from heat and keep covered for 60 minutes.

In a stock pot, over medium-high heat, cook the bacon. Just before the bacon is hard, add the ham and sausage, brown them.

Add the vegetables, garlic, bay leaf, thyme, salt and pepper. Stir occasionally until the vegetables become soft. Make sure to keep scrapping at the brown bits off the bottom of the pot. Once the vegetables are ready”¦

Add 2 cups of the water the beans soaked in along with the tomatoes, chicken stock, vinegar, and beans. If you were to use a pork hock, this is the point at which you”™d put it in the pot. Bring the pot to a boil then down to a simmer, uncovered, for 3 hours.

If you need to add more liquid, you can add some of the reserved bean water or more chicken stock in place of regular water. After the 2 hour mark, I take out about a cup of the beans and mash them down then again after the 3 hour mark once it”™s finished.

Garnish with parsley and serve with rice. As a second main”¦ because of the bacon with this, I also made BLT sandwiches with it. Enjoy!

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