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Red Beans & Rice


I like to use my pressure cooker to make beans, but you can also use a stove pot for these. I created my own blend of spices, since I didn't have "Cajun Seasoning". I loved the results! Not only is this a very flavorful meal-- it's healthy and very economical to make. I'll show you how I made this, step-by-step on my food blog at:

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Rate this recipe 4.6/5 (10 Votes)


  • 1 pound red beans, rinsed and sorted through
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 quarts water*
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon seasoned salt (I used Lawry's)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • 2 Bay leaves
  • 2 teaspoons tomato paste
  • Optional: 1 to 2 cups chopped, cooked leftover ham
  • NOTE: I like to use a combo of water and chicken stock. The amount of liquid should only cover the beans no more than 2 inches.


Servings 8
Preparation time 10mins
Cooking time 163mins
Adapted from


Step 1

I use a pressure cooker, but you can adapt my method with a regular pot, with a tight fitting lid.

Soak beans overnight & drain-- or do a quick soak by bringing the beans to a boil, turn off, cover with a lid and let sit for an hour.

Pressure cooker: Release the steam, and allow the beans to sit for 15 minutes, or up to 1/2 hour. (I do salt the beans, though there is debate about this. It works fine for me, every time.)

In a little olive oil, saute the onions until tender, about 3 minutes.

Add the garlic and stir until fragrant- about 30 seconds, turn heat down to medium.

Add the seasonings, and stir well.

Add the tomato paste and combine well.

Add the beans, then water (or chicken stock) and ham (if using).

If using a pressure cooker, cook for about 25 minutes.

If using the stove top, cook for 1 to 1 1/2 hours, until the beans feel tender but not mushy.

NOTE: I am not a fan of cooking beans in a crockpot, because they never get tender enough for me!

Serve with rice. Freezes well.

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