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Classic Red Beans and Rice

 Classic Red Beans and Rice
This regional favorite has broad appeal because it is hearty and tasty but no too hot. It's a good way to add variety to the menu.—Shirley Johnson, Kenner, Louisiana
65 ServingsPrep: 2-1/2 hours + standing Cook: 2 hours


  • 6 pounds dried kidney beans
  • 18 garlic cloves, minced
  • 6 bay leaves
  • 1-1/2 teaspoons browning sauce, optional
  • 2 pounds sliced bacon, diced
  • 3 pounds Johnsonville® Smoked Sausage, halved and cut into 1/4-inch slices
  • 1-1/2 pounds cubed fully cooked ham
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 6 medium onions, chopped
  • 6 green onions, chopped
  • 6 celery ribs, chopped
  • 3 green peppers, chopped
  • 1/2 cup minced fresh parsley
  • 1/3 cup salt
  • 2 tablespoons pepper
  • 22 cups hot cooked rice
  • Hot pepper sauce, optional


  • Sort beans and rinse in cold water. Place beans in stockpots; add
  • water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove
  • from heat. Cover and let stand for 1 hour.
  • Drain and discard liquid. To beans, add 9 qts. water, garlic, bay

2 of 2

Classic Red Beans and Rice (continued)

Directions (continued)

  • leaves and browning sauce if desired. Bring to a boil. Reduce heat;
  • cover and simmer 1-1/2 to 2 hours or until beans are tender.
  • Meanwhile, in large skillets, cook bacon until crisp. Remove with a
  • slotted spoon to paper towels. In the drippings, cook the sausage
  • and ham until lightly browned. Remove and set aside.
  • Add oil to drippings in skillets. Stir in flour until smooth; cook
  • and stir over medium heat until reddish brown, about 12-14 minutes.
  • Add the onions, celery and green peppers; cook and stir until
  • tender. Stir into bean mixture.
  • Add the bacon, sausage, ham, parsley, salt and pepper. Bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes. Remove bay
  • leaves. Serve with rice and hot sauce if desired. Yield: 65 servings
  • (about 1 cup beans and 1/3 cup rice).
Nutritional Facts: 1 serving (1-1/3 cups) equals 373 calories, 13 g fat (4 g saturated fat), 23 mg cholesterol, 1,035 mg sodium, 47 g carbohydrate, 7 g fiber, 18 g protein.