Red Beans & Rice

Red Beans & Rice

Last night, my uncle James Granier from Saint Francisville, Louisiana prepared dinner for us. His Red Beans & Rice tasted absolutely delicious so I asked him to share his recipe with me. I hope you enjoy this popular Louisiana dish as much as I did!

1 pound red kidney beans
1 pound pickled pork (this is a lower calorie alternative to traditional sausage that my uncle has found – could use lean sausage or omit if desired)
10 cups water
1 onion, chopped
1 clove garlic, chopped (optional)
2 tablespoons parsley, chopped
1 large bay leaf
Tony Chachere’s Seasoning to taste
Salt to taste
Cayenne pepper to taste

Put 10 cups of water in a large pot. Sort beans, rinse, and add to water. Add garlic, parsley, bay leaf, Tony Chachere’s, salt, and cayenne pepper. Bring to a boil on medium heat.
In a skillet, saute onion until tender. Add to beans.
Place pickled pork in a separate pot and cover with water. Bring to a boil and cook on medium-high heat for about 35 minutes. Drain meat and add to red beans.
Cook mixture about an hour or until beans are ready.
Serve over rice (Uncle James uses white rice for an authentic Louisianan dish!).

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  1. Ellen,
    My sister is a diabetic and is now on kidney diaysis. Could you please send info, recipies, regarding renal care.

    Gayle McClure