Red Beans and Rice is a slow cooked classic made with leftover ham bone, the holy trinity and signature spices served over white rice.
This dish was traditionally made on a Monday, which was laundry day, and back when we washed clothes by hand on a wash rack it took most of the day, which left little time for cooking. A leftover ham bone, some dried beans soaked overnight and the faithful trinity of onions, green bell pepper and celery quickly became the go-to meal for feeding the family.
Ingredients in Red Beans and Rice
- Beans – Small red dried beans.
- Ham Bone – Leftover ham bone.
- Bacon Grease – leftover bacon grease.
- Chicken Broth – Good chicken broth.
- Onion – Yellow onion.
- Peppers – Both green bell pepper and jalapeno.
- Celery – A few celery ribs.
- Garlic – Fresh garlic cloves.
- Green Onions – Green onions for garnish.
- Seasonings – Thyme, bay leaves, cayenne pepper, salt and black pepper.
- Rice – Steamed white rice.
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Try these other Southern inspired favorites. Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers. Seafood Gumbo is rich and flavorful from creating a dark roux and adding crab, shrimp and spicy andouille sausage. Cajun Shrimp Carbonara gets piled high with a fried green tomato and bacon wrapped shrimp with bits of corn, sugar peas and cherry tomatoes.
Red Beans & Rice
Ingredients
- 1 tbsp bacon grease
- 1 cup yellow onion chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup celery chopped
- 4 cloves garlic minced
- 1 jalapeno pepper minced
- 2 pinches thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
- 3 bay leaves
- 1 lb dried small red beans soaked overnight and drained
- 1 ham bone
- 8 cups chicken broth
- 4 green onions chopped
- steamed white rice
Instructions
- In a large heavy bottom pot over medium high heat, melt bacon grease. Sauté onion, green bell pepper, celery until softened, about 1-2 minutes. Add garlic and jalapeno then thyme, cayenne, pepper, salt, bay leaves and sauté another 2-3 minutes.
- Add soaked red beans, ham bone and broth. Bring to a simmer, then reduce heat to low and simmer for 3-4 hours or until most of the liquid has been absorbed. When finished, remove ham bone. Serve with steamed white rice and garnish with sliced green onions.
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