Print Options

Back to Classic Red Beans and Rice >

Include these items:

Select reviews >

Taste of Home Logo

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

Ingredients

  • 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

Directions

  • 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.