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Red Beans and Rice - Weeknight Recipe

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“This recipe is a VERY modified recipe I got years ago. Very little of the original recipe exists. I took the general concept, made it a 'weeknight' recipe (--45 minutes prep to eat) and gave it a LOT of homemade flavor without all the work. As good as this is the day you eat it, it is better the next day, so it is great as leftovers AND if you bring this to a potluck, I guarantee you will be the hero.”

Ingredients Nutrition


  2. Just think, small piles of stuff, don't worry about being perfect, ultimately this all ends up in one pot and imperfect is still delicious and beautiful too!
  3. Pile one: Dice the bacon.
  4. Pile two: Finely chop the parsley.
  5. Pile three: Slice smoked sausage.
  6. Pile four: Rough chop onion.
  7. Pile five: Smash garlic.
  8. Colander 1: Drain and rinse canned beans.
  9. You are now ready to cook:
  10. In a dutch oven or deep skillet with a lid, toss in the bacon. Fry until crispy. (I use home grown bacon, so there is not a lot of fat. If you have more fat than needed to sauté your onion, you can remove the extra and toss it (or give it to the dog).)
  11. If you haven't started your rice yet, start it now. This timing will typically ensure everything is done at the same time.
  12. Sauté onion and garlic with cooked bacon. When onions are translucent, toss in the fresh parsley. It wilts quickly, so be ready to toss everything else in at this step.
  13. Add sausage, Worcestershire sauce, beans, chicken stock. Put lid on pan and simmer (not boil) at least 15 minutes or until the rice is done.
  14. Serve over plain white rice.

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