Red Beans and Rice

Red Beans and Rice have been around for ages and for good reason! It’s one of my all-time favorite comfort meals. It’s so good, filling, and super affordable. It can be a side dish, but it is a whole meal on its own for lunch or dinner. 

The Story

Slow-cooked, soul-filled, and unforgettable

I’ve known Jois since 1989, and in that time, we’ve logged thousands of hours on the phone—celebrating each other’s triumphs and carrying each other through life’s challenges. Our roots run deep in Mississippi soil—hers in the Delta, mine in pulpwood country—and our hearts beat to the same rhythm when it comes to cooking. We know the difference between cornbread dressing and stuffing, and we both agree that good old-fashioned Mississippi dressing doesn’t come from a box. And absolutely NO Jiffy Mix!

Where we part ways is in culinary skill. Jois is a master in the kitchen; I’m… well, more of an enthusiastic apprentice. Take her red beans and rice, for example. She once prepared four crockpots full for one of my family gatherings. From the first bite, she was crowned an honorary family legend—our own red beans and rice queen.

This recipe is more than a dish; it’s a tribute to the love, laughter, and friendship Jois has shared with me over the years. I can only hope it carries a little of the magic she brings to every meal she touches.

Red Beans and Rice

Jois Ledlow Dorsey

Red Beans and Rice is a simple recipe that combines tender red beans, the perfect blend of seasonings, and hearty rice to create a truly comforting and flavorful southern meal.

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Prep Time 10 minutes mins

Cook Time 7 hours hrs

Resting Time 4 hours hrs

Total Time 11 hours hrs 10 minutes mins

Course Main Course

Servings 8 people

Calories 158 kcal

Equipment

• 1 slow cooker
• 1 large pot

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Ingredients

  

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• ▢ 2 lbs Red Kidney Beans
• ▢ 3 to 4 Bay leaves
• ▢ Bell peppers optional
• ▢ 1 Onion
• ▢ 1 tablespoon sugar
• ▢ ½ tsp Onion powder
• ▢ 4 cloves of Garlic
• ▢ ½ tsp Garlic powder
• ▢ 1 tbsp Italian seasoning
• ▢ 1/8 cup Tony Chachere’s original Creole seasoning
• ▢ Andouille sausage ham or smoked turkey
• ▢ Cooked rice

Instructions

 

• Wash beans. Place in a large pot, cover with water and soak for 4 hours (at least)
• Rinse beans and put in cock pot. Add bay leaves and about 5 cups of water. Cook uncovered on high for 1 hour.
• Add the following to beans:chopped onions, sugar, onion powder, italian seasoning, chopped garlic cloves, garlic powder, and Tony Chachere's Creole seasoning
• Cook for 6 hours on low. To release the bean gas, cook uncovered.
• Add meat and cook until done, about 4 to 6 hours covered. Taste the beans to see if you need to add more seasoning, like more Tony Chachere’s Creole seasoning.

Nutrition

Serving: 1cupCalories: 158kcalCarbohydrates: 29gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 3mgPotassium: 489mgFiber: 9gSugar: 2gVitamin A: 13IUVitamin C: 2mgCalcium: 46mgIron: 4mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword beans, rice

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