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louisiana red beans and rice

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I had left over Easter ham and found a recipe on a bag of beans that I tweaked and adapted to my ingredients on hand. The oil I used was garlic infused which added a little extra flavor. Add some Sriracha to serve for those who like a kick!

(1 rating)
yield 4 -6
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For louisiana red beans and rice

  • 1 1/2 c
    dried small red beans (washed and soaked)
  • 2 Tbsp
    olive oil, divided
  • 1 lg
    onion, chopped
  • 1 md
    red or green pepper, chopped
  • 4 stalk
    celery, sliced
  • 5-6 clove
    garlic
  • 1 c
    ham
  • 1 tsp
    dried crushed thyme
  • 2
    bay leaves
  • hot sauce - to taste
  • 2 dash
    worcestershire sauce
  • 1 tsp
    apple cider vinegar
  • creole seasoning, to taste (or combination of red and black pepper)
  • 3 tsp
    chicken or ham soup base or bouillon
  • 1 c
    white rice
  • salt and pepper - to taste

How To Make louisiana red beans and rice

  • 1
    Drain beans from water they've soaked in. Put in pot, cover with water and boil for approximately an hour or until softened.
  • 2
    When beans are almost done,heat half of oil in a dutch oven and add veggies. Saute until softened. Meanwhile, drain beans, then add them to the veggies. Add rest of ingredients (but not the rice) and just cover with water.
  • 3
    Bring to boil, then turn down heat and simmer for 1-2 hours until mixture is "creamy".
  • 4
    Before beans are done, heat rest oil in another pot. Add rice and stir to coat with oil. Add 1 1/2 cups water. Bring to easy boil, then lower heat to simmer until done.
  • 5
    Serve beans over rice, add hot sauce, salt and pepper to taste.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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