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Spicy Red Beans and Rice Recipe

Spicy Red Beans and Rice Recipe

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 YIELD:8 servings


  • 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


  • 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.

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

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Reviewed Oct. 8, 2014

"I have tried out several recipes lately, and this is BY FAR the best! We love it!!!"

Reviewed Jul. 22, 2013

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

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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