Red Beans & Rice

20 Feb

My mother is from New Orleans and my grandparents would always serve Red Beans & Rice on Mondays when we went to visit.

Time: 3o minutes          Serves: 4

  • Rice


  • 2 cups chicken stock
  • 1 cup rice (white Basmati)
  • Beans


  • 2 16oz cans red (kidney beans), drained
  • 1 small white onion, chopped
  • 1 clove garlic, chopped
  • 1/4 lb cooked ham, cut into small cubes
  • 1 tsp oregano
  • 1 tsp thyme
  • red pepper flakes to taste
  • 2 tbsp olive oil or butter (I used bacon drippings)
  • 1 cup shredded cheese (sharp white cheddar)
  • **Note: This can be made in a vegetarian version easily. Just leave out the ham and sub vegetable stock or water for the chicken stock.

How to make it


  • Rice


  • Bring chicken stock to a boil. Add rice, give a quick stir and then cover and reduce heat to low. Cook for about 20 minutes or until most of the moisture is absorbed. Fluff rice with a fork and return cover.
  • Beans


  • In a large saute pan, heat oil/butter/grease over low-medium heat. Add onions and cook for about 10 minutes, or until soft.
  • Add ham and stir well. Allow to cook for about 2 minutes.
  • Add garlic, stir and cook for another 2 minutes.
  • Add beans, thyme, oregano, red pepper flakes and stir well. Cover and turn heat to low (simmer) just until heated through, about 5 minutes.
  • To serve, spoon rice into bowl, spoon beans over top, add shredded cheese and a dash of hot sauce of your choice if you like. Enjoy!
  • *Serve with grilled andouille sausage for the full experience 🙂

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