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Red Beans and Rice


Emeril Lagasse recipe;very good

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  • 1 lb dried red beans, rinsed and sorted
  • 3 T bacon grease
  • 1/4 c chopped ham
  • 1.5 c chopped yellow onions
  • 3/4 c chopped green bell pepper
  • 1/2 t salt
  • 1/2 t black pepper
  • Pinch cayenne
  • 3 bay leaves 2 T chopped fresh parsley
  • 2 t fresh thyme
  • 1/2 lb smoked sausage, split in half lengthwise and cut into 1 in pieces
  • 1 lb smoked ham hocks
  • 3 T chopped garlic
  • 10 c chicken stock
  • 4 c cooked white rice
  • 1/4 c chopped green onions, garnish



Step 1

Place the beans in lrg bowl or pot and cover with water by 2 in. Let soak for 8 hr or overnight. Drain and set aside. In leg pot, heat the bacon grease over med high heat. Add the ham and cook, stirring, for 1 min. Add the onions and bell peppers to grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the begs are soft, about 4 min. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 min. Add the garlic and cook for 1 min. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to med low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hrs (add more stock if beans become too thick or dry). Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15-20 min. Remove from heat and remove bay leaves. Serve over rice and garnish with green onions.


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