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“This is the way red beans and rice were cooked in the "old days" - loaded with meat and steeped in a rich natural gravy. This recipe freezes beautifully (if you by chance have any left over)”
240hrs 20mins

Ingredients Nutrition

  • 2 lbs dried red beans (kidney beans , soaked overnight in cold water to cover.)
  • 2 cups onions (chopped)
  • 12 green onion (thinly sliced green scallion tops)
  • 1 13 tablespoons garlic (finely minced)
  • 2 tablespoons parsley (fresh finely minced)
  • 1 lb ham (baked , not smoked or country, cut into 1 inch pieces)
  • 1 lb pork (pickled and cut into large chunks. Pickled pork is a new orleans popular seasoning meat sold package)
  • 1 ham bone (baked, not smoked or country with some meat on it, sawed into 4-5 inch lengths)
  • 1 tablespoon salt
  • 12 teaspoon pepper (freshly ground black)
  • 18 teaspoons cayenne
  • 18 teaspoon red pepper (crushed )
  • 2 bay leaves (whole broken into quarters)
  • 12 teaspoon dried thyme
  • 18 teaspoon dried basil
  • 2 quarts water (cold, approximately)
  • 2 cups rice (long grain)
  • 4 cups water
  • 2 teaspoons salt
  • 1 tablespoon butter (salted)


  1. Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8-10 quart pot or kettle, adding just enough of the cold water to cover. Bring to a boil over high heat then lower the heat and simmer on low heat for 2 1/3 to 3 hours, or until the beans are teder and a thick natural gravy has formed,
  2. Add about 1 cup of water toward the end of cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. (If yu use a heavy pot and very low heat- just high enough to keep the barest simmer going- you should have no problem with beans sticking to the pot during cooking . Stir the entire mixture thoroughly just once about every half hour.
  3. When the beans are cooked, turn off the heat.
  4. To serve ladle about 1 1/2 Celsius of beans, with meat and ravy, over a portion (about 2/3 cup) of boiled rice.

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