Recipes // Side Dishes // Red Beans and Rice

Red Beans and Rice


By Chef Cheryl Najafi


  • 3 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1-2 jalapeno peppers, seeds and membrane removed, chopped (or 1 green bell pepper)
  • 3 cloves garlic, minced
  • ½ tsp sweet paprika (not smoked)
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • •½ tsp dried thyme
  • 1 tsp of dried oregano
  • 4 cups chicken broth
  • 4 cups water
  • 1 lb quick soaked small red beans
  • 1 ham hock (or 3 slices of softly cooked bacon)
  • 2 Tbsp red wine vinegar (or lemon juice)
  • salt to taste

Serve With:

  • 1 lb grilled Andouille sausage
  • 3 cups cooked white rice
  • hot sauce


  1. Heat olive oil over medium heat until it shimmers. Add onion, celery and jalapeno and cook until the onion is translucent about 3-4 minutes. Add garlic and seasoning and cook for 1 more minute until fragrant. Add broth to the pan and scrape any bits that have stuck to the bottom.
  2. Add water, soaked beans and ham hock. Bring beans to a boil over high heat. Reduce heat to medium-high and rapidly simmer uncovered for 1 hour to 1 hour 15 minutes or until the beans have cooked to desired consistency. Stir the beans frequently as they cook to help the starches break down and create a creamy broth. Watch beans carefully toward the end so they don’t stick to the pan. No harm, no foul.
  3. Discard the ham hock and add the vinegar for an extra layer of flavor. If the beans thicken too much, simply add a little water to the pot. Serve with grilled Andouille sausage and white rice! Enjoy.
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