Red Beans and Rice Recipe
As seen in the 2027 Culinary Calendar
Ingredients
3 tbsp. bacon fat
2 onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 tsp. cayenne pepper
1/4 tsp. ground cloves
1 tsp. sweet paprika
1 tsp. dried thyme
3 bay leaves
6 cups water
1 can beer
1 lb. dried red beans (also known as red kidney beans)
1 meaty ham bone (if you don’t have a ham bone, use 3 or 4 ham hocks)
2 tsp. salt
2 tsp. black pepper
6 cups cooked rice
1. Heat the bacon fat in a large, heavy-bottomed soup pot over medium heat. Sauté the onions for about 6 minutes until softened. Add the green peppers and celery; cook 3 minutes. Stir in the garlic, cayenne, cloves, paprika, thyme and bay leaves; cook 1 minute until fragrant.
2. Add the water and beer, bring to a boil, then stir in the beans and ham bone. Return to a boil, reduce to a simmer, cover and cook for 1½ hours. Uncover and cook 1 hour more, stirring occasionally. Season with salt, if needed, and black pepper.
3. Mash some of the beans against the side of the pot to thicken the broth. Simmer 1 hour longer, adding water if needed. Remove the ham bone and serve over rice. Serves 8.
Bean Gallery
Beans are a great, inexpensive and versatile option for meals any time.
Red beans
If it’s Monday, you may have a pot of these distinctive, creamy beans on the stove. A great, budget friendly dinner option, they are also high in heart-healthy antioxidants.
Black eye peas
A Southern staple, the black-eyed pea is essential for New Years, but also can be enjoyed in a spring salad or as a creamy dip or appetizer.
Black beans
Black beans become creamy and rich after cooking, and are a great addition to tacos, soups, chili, stews, Mexican main courses or as a simple and delicious side dish.
