Spicy Red Beans and Rice Recipe
Spicy Red Beans and Rice Recipe photo by Taste of Home

Spicy Red Beans and Rice Recipe

Publisher Photo
I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES: 8 servings

Ingredients

  • 1 pound dry red kidney beans
  • 2 teaspoons paprika
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 quart water
  • 1 large smoked ham hock
  • 2 to 2 teaspoons salt
  • 1-1/2 cups chopped celery
  • 1-1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • 3 tablespoons minced fresh parsley
  • Cooked rice

Nutritional Facts

1 serving (1 cup) equals 90 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 711 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Yield: 8 servings.
Originally published as Spicy Red Beans and Rice in Country Woman January/February 1992, p29

Nutritional Facts

1 serving (1 cup) equals 90 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 711 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Spicy Red Beans and Rice

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 22, 2013

This recipe is so yummy and simple too. I will be making this for years to come. Thank you.

MY REVIEW
Reviewed Jun. 1, 2009

This is a great recipe. My preparation is easier - I put everything all at once in a crock pot and cooked it all day. PERFECT!

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