Red Beans & Rice Recipe

As seen in the 2025 Culinary Calendar

Serves 4-6

• 1 pound dried Louisiana red beans
• 2 tablespoons bacon fat
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 1 large ham bone with a bit of meat on the bone
• 2 cups ham, diced
• 1 can Ro-Tel tomatoes (Louis Armstrong liked to use ketchup)
• 1 tablespoon red wine vinegar
• 1 tablespoon Creole or Cajun seasoning without salt
• 1 teaspoon dried thyme
• Salt and pepper to tasted
• Cooked white rice
• Hot sauce on the table

SOAK the beans in water overnight. Drain

IN A HEAVY DUTCH OVEN, heat the bacon fat and brown the chopped onions. About 10 minutes. Add the peppers and celery and cook another 5 minutes, stirring as necessary. Add the beans, the ham bone, ham, the Ro-Tel tomatoes, vinegar, thyme and the Creole seasoning.

COVER with cold water, allowing for at least an inch of water over the level of the beans. Bring the water to a boil and then reduce to a simmer. Simmer for 1 hour covered, checking to see if more water may be needed and stirring occasionally.

REMOVE about a cup of beans and mash them. Return them to the pot. Cook, covered, on very low heat for at least 2 more hours. Stir occasionally. Check for doneness by tasting a spoon of beans. If they taste soft and creamy, they are ready. If the beans are not all soft, cook for another hour and check again. Adjust salt and pepper. The ham meat may be salty, so do not worry that it won’t be salty enough. Serve over cooked rice.