Spicy Red Beans and Rice Recipe

5 3 8
Spicy Red Beans and Rice Recipe
Spicy Red Beans and Rice Recipe photo by Taste of Home
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Spicy Red Beans and Rice Recipe

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5 3 8
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours

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

Directions

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 cup: 90 calories, 2g fat (1g saturated fat), 7mg cholesterol, 711mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 6g protein.

  • 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.
Originally published as Spicy Red Beans and Rice in Country Woman January/February 1992, p29

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Lowcalmama User ID: 7448511 26602
Reviewed Oct. 8, 2014

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

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deanne1954 User ID: 2543440 12125
Reviewed Jul. 22, 2013

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

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ChrisFromKent User ID: 1955680 11306
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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