For the rest of the country, red beans and rice is a New Orleans thing. But in New Orleans, it’s more than just a simple meal, it’s a Monday tradition. This red beans and rice recipe is by far my favorite version. It’s creamy, smoky, it has some heat, and it means more to me than just a no-frills comforting meal. This is how I prepare my Monday Red Beans and Rice.
Why do you eat red beans and rice on a Monday?
The tradition started hundreds of years ago when Sunday was the day for the big dinner. More often than not, if you had the means, a large ham was being served. The ham not only offered plenty of leftovers, but it also supplied a ham bone.
Since Sunday was also a day for worship and rest, all of the chores were pushed to Monday. It was a busy day of laundry, ironing, sewing, etc. and Monday became the day to get it all. This was also a time before the washing machine, so the domestic workers of New Orleans and southern Louisiana would have to wash each article of clothing by hand. It was a long and laborious process and took up much of the day.
In addition to performing these chores, they also had to think about feeding the family. The beans were put on after breakfast and slowly cooked all day so once the chores were finished, they didn’t have to worry about cooking after the long exhausting day.
Beans were in abundant supply and offered a way to prepare an inexpensive meal without too much effort. It was as simple as adding red beans to the pot, along with the leftover ham bone for seasoning, and allowing it to slowly simmer while the chores were getting done.
Red Beans are believed to have first come from Peru. The beans were traded around the Caribbean, and with New Orleans being a major port town, beans were one of the imported items.
Another import was human beings. Many slaves were forced to work the sugar plantations around southern Louisiana. These slaves were brought in from other parts of the Caribbean that also produced sugar and were more than likely originally from West Africa, where rice and beans or peas were a common meal.
One major influence on New Orleans started on the small island colony of Saint-Domingue. A massive slave uprising started in 1791 and went on until 1804 when the French government was overthrown and the new black republic became the first nation to abolish slavery and the second free nation in North America. They also changed their name to Haiti.
With the uprising, free blacks and whites who did not support the end of slavery fled the colony with a large population of their African slaves to America. One of the major landing spots for them was southern Louisiana because it was a region that was still mainly French-speaking. These slaves that arrived from Haiti brought with them the tradition of beans and rice.
FOR MORE INFORMATION ON THE SLAVE UPRISING: https://www.smithsonianmag.com/history/history-united-states-first-refugee-crisis-180957717/
The New Orleans tradition of red beans and rice
By the end of the 19th century, red beans and rice were already a major part of the culture. In 1901, the Picayune newspaper published the cookbook The Picayune’s Creole Cook Book which had multiple versions of the recipe.
The tradition grew in strength once it became a part of pop culture when Mr. “Red Beans and Rice-ly Yours“, Louis Armstrong, became known to add that now-famous line to his signature. Before long, on a Monday in New Orleans, you could smell the waves of red beans simmering in pots all across the city whether that day was laundry day or not.
Over time, the tradition of laundry on Monday faded away, but red beans on a Monday had become such a fabric of the culture, that it’s now a part of a ritual that will have a pot of beans simmering throughout New Orleans – whether it’s at a restaurant, served for lunch at school, or cooked in a home where the recipe has been passed down for generations.
In New Orleans, on Monday, you’re having red beans and rice.
And it’s not just you.
Red Beans represent New Orleans and the culture and the people.
It’s a communal meal that’s meant to be shared with others. When I make a pot and sit down with my family to eat a bowl, I think of everyone else who is also sitting down on a Monday night and enjoying a bowl along with me. We may be 1000 miles away from New Orleans, but we are right there in spirit. We participate in this tradition and treat it with respect because knowing the history of how red beans became a part of the fabric of New Orleans is important to me.
It’s more than just a bean and a comforting meal.
I know what it means to make red beans and rice on a Monday.
Hopefully, you do too.
This is how I red bean.
What brand of red bean should you use?
To start, you have to find the perfect bean. The Camellia brand has been a part of my Monday tradition for several years and my pot of beans has been better because of them. If you’re trying to get an authentic pot of red beans (other than being in New Orleans itself) you have to use Camellia beans.
They have been a staple in New Orleans since 1923 but the business started well before that time. Sawyer Hayward left Bermuda in 1850 and landed in New Orleans. He started out selling cotton, produce, and other dry goods to vendors in the French Market. While he was in the West Indies, he learned about beans and began to offer them in bulk as one of his products. The city’s population of Creoles and other immigrants from the Caribbean created a big demand for dried beans.
Sawyer Hayward’s grandson, Lucius Hayward, took over the business and founded the Camellia brand. He chose the flower as the brand name and identity because that was his wife’s favorite flower. His focus was strictly on beans and supplying the beans in bulk to the French Market vendors and grocery stores around the city.
Supermarkets became popular in the 1940s. William Gordon Hayward, the son of Lucius, began the distribution process of pre-packaged bags of beans. With this revolutionary approach, it was an easy step for those who were shopping for beans to simply grab a bag of Camellia red beans instead of scooping their own and measuring it out.
Another important feature of having the beans pre-packaged was to have the package wrapper clear. This way the buyer could see the beans that they were purchasing. With this, William Gordon Hayward’s goal was strictly on the quality of the bean – with the package clear, you could see that you were buying fresh dried beans.
The high standard of quality is what sets the Camellia brand apart from anyone else. The beans are put through a state-of-the-art optical sorter and then sent through shaking tables that weed out the damaged, defective, lighter beans, and only accept the best quality ones that remain. The U.S.D.A. quality standard allows for up to two percent of damaged beans and debris in a package. (https://www.gipsa.usda.gov/fgis/standards/Bean-Standards.pdf page 12) This is unacceptable for the Hayward Standard. With Camellia beans, you’ll find that all of the beans are uniform in size, color, and clean, and rarely have any debris or rocks in a bag.
The brand is also heavily involved in the community. You’ll find them sponsoring many great programs throughout New Orleans and beyond. They know how important they are to the culture and community of southern Louisiana and have been loyal since the beginning. The current 4th-generation owner, Vince Hayward, shows no intentions of stopping this and continues to build upon the traditions that have made the Camellia brand the number one bean company in the US.
Another important aspect of Camellia beans is if you love them, they’ll love you back.
That statement just doesn’t work for New Orleans itself as Drew Brees famously said.
It works in this case, as well, and I can tell you firsthand that that is true. You could even ask Devin De Wulf of the Krewe of Red Beans that same question. I’m sure he’ll agree. Camellia beans are loyal to those who love their beans.
When you use their beans, you’re participating in a New Orleans tradition that has been going on for generations. And you’ll find that their secret ingredient is quality.
FOR A DEEPER LOOK INTO THE HISTORY OF CAMELLIA BEANS: https://www.camelliabrand.com/about-camellia/
Do you have to soak the red beans?
Soaking the beans is a matter of tradition. It’s not a necessary step but it does reduce the cooking time and helps ensure that the beans cook evenly.
To soak beans overnight, cover them with cold water by about 2-3 inches, cover, and let them soak for 4 to 12 hours. Drain and rinse the beans before using.
As a personal preference, and from what I’ve learned and experienced, I like to soak the red beans overnight. If you’re using older beans – you can tell by how hard and dark they have become – you will want to soak them for the longest time possible to ensure that they absorb enough water to cook properly.
Again, if you’re using Camellia beans, this shouldn’t be an issue. A new pack of Camellia red beans will be almost pink in color. If for some reason you’re using another brand, be sure that the beans are not a darkish red.
What is the quick boil method?
Soaking the beans not only reduces the cooking time but also helps the beans to cook evenly. If you’ve forgotten to soak them overnight, or are suddenly craving some red beans, you can use this Quick Boil Method.
STEP 1: Sort through the beans for any debris then rinse them off.
STEP 2: Place the beans in a large pot and cover them with cold water by about 3 inches.
STEP 3: Bring the water to a rolling boil, cover the pot, and remove it from the burner. Let the pot sit for 1 hour.
STEP 4: Drain the water and start the recipe as instructed.
PRO TIP: If you want a more in-depth look at soaking beans, follow this link to my article How Do You Soak Beans?
Fried Pork Chops
What can I serve with red beans and rice?
Red beans can be hearty enough on their own, especially with the andouille or smoked sausage, but sometimes I like to add a variety of additional flavors to my Monday Red Beans and Rice to make it a full meal. Here are a few of my favorites:
- Sauteed Cabbage
- Collard Greens
- Fried Chicken (recipe coming soon)
- Chicken Wings
- Fried Pork Chops
A favorite bread to offer is cornbread, French bread, or dinner rolls. Sometimes to balance out the meal, I’ll add a simple side salad.
How do I store my leftover red beans and rice?
Cooked beans will last 5-7 days in the refrigerator.
Store them in an air-tight container. If the beans have gone bad, they’ll put out a sour smell with a white liquid surrounding the beans.
How long will beans last in the freezer?
Red beans will last about 6 months if sealed properly.
You can place the beans in a ziplock bag and press out as much air as possible. Don’t forget to label and date the bag. To use again, you can thaw the frozen beans by placing them in the fridge and letting them sit overnight or place the bag in a bowl of warm water for a quick thaw.
PRO TIP: If you want more information about storing cooked beans, read this article on How Long Do Cooked Beans Last in the Fridge?
How do you make Monday Red Beans and Rice from scratch?
This is How I Red Bean:
The first initial step is to dice the Holy Trinity: onions, bell peppers, and celery. For more information on what the trinity is in Creole and Cajun cooking, and how that name came about, read What is the Holy Trinity of Creole and Cajun Cooking.
PRO TIP: What if you purchased too many onions, green bell peppers, and celery, or your garden has supplied an abundance and you fear they’ll go bad before you can use them? Can you freeze the Holy Trinity before it all goes to waste? You can find out more by reading this article: Can You Freeze the Holy Trinity?
STEP 1: The right fat is a good base to start with a pot of beans. I like to begin with bacon fat. I take a 1/2 cup of chopped bacon and render the fat from it. Once I get that, I add the chopped smoked sausage. I like a smoky-flavored red bean, so this step sets up that flavor for me.
STEP 2: Once the sausage has browned, with a slotted spoon, remove them and set them aside. Now, in the rendered fat, saute the trinity (onions, bell pepper, and celery).
STEP 3: When the onions have softened, I then add the garlic. Stir for a minute then add all of the seasoning – Creole seasoning, smoked paprika garlic powder, ground thyme, cayenne pepper, and Crystal’s hot sauce. Make sure the ingredients are mixed.
STEP 4: Add the water, smoked ham hock (or smoked turkey neck), bay leaves, and red beans to the pot along with the browned sausage that was previously set aside. Bring the pot to a boil.
STEP 5: Cover and simmer for 1 hour. Stir every 15-20 minutes to make sure that the beans don’t stick to the bottom of the pot.
STEP 6: After 1 hour, remove the lid and continue to simmer for 1-2 hours for the beans to become tender. If the beans become too dry, add more water, if needed. Again, stir occasionally to prevent the beans from sticking to the bottom of the pot.
STEP 7: Remove the bay leaves and discard. If you’re using a ham hock, carefully remove it from the pot and place it on a cutting board. Remove as much meat as you can from the bone and add the meat to the pot of beans. Discard the leftover bones. At this step, I also remove about 1 cup of the beans and mash them into a paste-like consistency. Return the mashed beans to the pot along with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper, if desired. Adjust flavoring as needed – like more hot sauce. Allow to simmer for an additional 30 minutes.
The beans should be creamy in texture. If they have become too dry, again, add more water.
STEP 8: With about 30 minutes remaining in the cooking time, I start the rice. This is also when I start making the Sauteed Cabbage if I’m adding it as a side.
BONUS TIP: This is a tip the late great “King of Red Beans” Buster Holmes did to his pot of red beans. About 5 minutes before serving, he placed a 1/2 stick of non-salted butter into the pot. This will make them creamy and rich in flavor. I do this extra step most of the time. If you’re worried about the added butter, you can also use 2 tablespoons of vegetable oil.
TO SERVE: I place a bed of rice in the bottom of the bowl then top with the red beans. Garnish the Monday Red Beans and Rice with chopped green onions or fresh parsley. Offer more hot sauce at the table.
I hope that you enjoy this Monday tradition of red beans and rice as much as my family and I do. It’s a communal meal. No matter where you are on a Monday, know that an entire community is eating the same meal as you are, no matter where you are sitting at this moment. I know I’ll be right there with you – at least in spirit.
New Orleans might be known for its crawfish etouffee, jambalaya, po’boys, or beignets, but it will always be a red bean and rice town.
How do you red bean?
Let me know what you think of my Monday Red Beans and Rice in the comment section below.
Be sure to follow me on Facebook, Instagram, and Pinterest. And if you’ve had a chance to make this, please let me know in the comments and rating below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
Thank you and I hope that you enjoy this Monday Red Beans and Rice recipe as much as I do.
Monday Red Beans and Rice
Ingredients
- 2 tbsp bacon drippings or vegetable oil, or ½-cup chopped bacon
- 1 lb smoked or andouille sausage sliced into small bite-sized pieces
- 1 large sweet onion diced
- 1 medium green bell pepper diced
- ½ cup celery diced
- 4-6 cloves of fresh garlic minced
- 2 tbsp Creole seasoning salt-free, if desired
- 1 tbsp Crystal Hot Sauce
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ground thyme
- 1 lb smoked ham hock or smoked turkey neck or pickled pork
- 3 bay leaves
- 8 cups water
- 1 lb dried red beans sorted and soaked overnight
- 2 tsp salt if desired
- ½ tsp black pepper
- ½ tsp cayenne pepper if desired
- ½ stick non-salted butter, warmed optional (or 2 tbsp vegetable oil)
- green onions for garnishment
- steamed long grain rice
Instructions
- Soak the red beans overnight and rinse before using or use the quick soak method. The beans don't have to be soaked, but by soaking them you reduce the cooking time.
- In a large pot over MEDIUM heat, brown the sausage in the bacon drippings until the edges have crispened. If you're using chopped pieces of bacon (½ cup), wait until the bacon has crispened and rendered some fat before adding the sausage to the pot. Once the sausage has evenly browned, remove it with a slotted spoon and place it on a plate, and set it aside.
- In the rendered fat, saute the trinity (onions, bell pepper, and celery) until the vegetables have become tender, about 10 minutes. Add the minced garlic and continue to stir for 1 minute. Add Creole seasoning, smoked paprika, garlic powder, ground thyme, cayenne pepper, and Crystal's Hot Sauce and continue to stir for another 1 minute.
- If you're using pickled pork, add it at this point. Return smoked sausage to the pot along with the smoked ham hock, and bay leaves.
- Pour 8 cups of water into the pot. Add the red beans to the pot and bring to a boil - about 12 minutes. Cover, reduce heat, and simmer for 1 hour, stirring occasionally to prevent the beans from sticking to the bottom of the pot. Remove lid, and continue to simmer uncovered for 1-2 hours, or until the beans have become tender - stirring occasionally. If the beans begin to dry out, add warm water to the pot.
- Remove bay leaves from the pot and discard. Carefully take the ham hock out and place it on a cutting board. With a sharp knife, remove any meat from the ham hock and add the meat back to the pot. Discard the skin and bones. Remove 1 cup of red beans and mash into a paste, then return mashed beans to the pot. Season the beans with salt, black pepper, and cayenne pepper and let the pot simmer for additional 30 minutes. The consistency of the beans should thicken up and become creamy the longer it simmers. If they become too dry, add 1-2 cups of more water.
- Optional step: add ½-stick of non-salted butter, or 2 tablespoons of vegetable oil, about 5 minutes before serving. This will make the beans extra creamy and rich in flavor. Be sure that the butter is warmed. A cold stick of butter will not melt properly and give off the creamy texture needed.
- Serve the red beans over steamed long grain white rice. Garnish with chopped green onions and offer more Crystal's Hot Sauce at the table. Enjoy!
Notes
NOTE: These red beans are on the hotter side. There is an added depth of flavor when the Sautéed Cabbage is added to the plate. The freshness of the cabbage along with the vinegar flavoring it was cooked in really offsets the heat of the red beans and the two complement each other. Here is my recipe for How to Make Sautéed Cabbage.
If you want to add Pickled Pork to the recipe, here is the recipe I use: How to Make Pickled Pork.
Pot of Eric’s Monday Red Beans and Rice.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Freya
Delicious! This is one of my favourite recipes!
Red Beans and Eric
Thank you, Freya!
Chelsea Bryant
I’m a New Orleans native. I’ve made red beans from scratch before but this recipe is a game changer!! My husband absolutely loved them and that says a LOT!! He told me when I met him that he never liked Red beans so I never cooked them until now. This recipe changed his mind!! Thanks for sharing this tasty dish. I’m making it again this Monday. Much love ❤️
Red Beans and Eric
Thank you so much, Chelsea! That means a lot coming from a New Orleans native! I’m glad he enjoyed the beans and his mind on the Monday tradition!
Caroline
It’s a great recipe but 2 tbsp of Tony’s is wayyy too much. It made mine extremely salty!! Probably just 0.5 tbsp is enough!! And 6 cups water not 8. Thank you for writing the recipe, though!
Red Beans and Eric
Hi, Caroline. You can always go with a sodium free Creole seasoning 🤷🏻♂️ Thanks for the feedback!
Jeannie
Cant beat a good rice meal and beans are nutritious! A recipe to try, thanks for sharing.
Red Beans and Eric
Nothing beats these red beans and rice – at least for me! Thank you so much for stopping by, Jeannie!
Cindy Mom the Lunch Lady
I have yet to try red beans and rice but I am saving this recipe to try with my leftover Easter ham bone. It looks delicious!
Red Beans and Eric
Yes, a ham bone would be a perfect addition to a pot of beans. I hope you enjoy it. Thanks for stopping by and commenting!
Emily Flint
What a great post! I loved the background story and your pictures were making me hungry! I really want to try this from scratch and anything with bacon is ok with me!!😬
Red Beans and Eric
Thank you, Emily!
Gregory Halpen
Wow! I think read beans and rice is probably my favorite thing to eat. This looks so good. Thanks for sharing the back story and what red beans and rice means to you.
Red Beans and Eric
Thank you, Gregory!
Colette
I like to soak my beans too before I cook them. It reduces the cooking time, and it prevents the beans from giving you heartburn and gas 😂. I don’t know the science behind it, but that’s what we do in Madagascar. We cook the same way Creole people cook.
I love this recipe; this is what we eat in my country.
Have you ever tried red beans with coconut milk Eric? It’s so good; I think you’ll like it.
Red Beans and Eric
Hi, Colette. I’ve never tried red beans with coconut milk. I’ll look into it. What’s a traditional Madagascar dish that uses beans?
Gregor Weitzel
I am almost 80 yo and can only eat puréed food. This sounds good.
Any suggestions on puréing?
EG jambalaya all ingredients
are mixed anyway.
Thanks, glad siri showed me your site
Gregor
Red Beans and Eric
Hi, Gregor! I’m glad Siri told you about my website, as well! I appreciate you stopping by!
I’ve never pureed the red beans and rice before, but it’s possible. The most difficult part might be making sure that the sausage is a smooth consistency. The trick with meats is to make sure that they are cooled down enough before pureeing. After the first steps of sauteeing the sausage, set them aside and let them cool. Then cook the red beans according to the directions then puree once they are cooked. Keep an eye on the liquid so it doesn’t get too thick. You may want to save some of that liquid too because you’ll need something when you puree the sausage. Pureeing the meat with some liquid will help it keep a better texture.
Once the beans have cooked, and cooled down, depending on the size of your food processor, I’d work in small batches. Maybe one cup of red beans with 1/2 cup rice? I usually like more red beans on my plate than rice while my wife likes equal amounts.
I hope this is the info you were looking for! Thanks again for stopping by and leaving a comment. Let me know if you need anything else!
Eric
MeLinda
Reds bean and Eric,
I’m a nurse at a small private clinic and we have an older patient population. It is common for others not to realize the ways that certain health conditions like dysphagia can effect people and their day to day life. I just wanted to thank you for the detailed and ACCURATE(!) information you gave to this person. I love to browse cooking blogs online, gaining tips and tricks to help improve even my most tried and true recipes. I often read the comments as well because you never know what you may learn! Your thoughtful and genuine desire to adapt this recipe so that everyone can enjoy it really touched my heart. Thank you!
Red Beans and Eric
That’s great to hear! Thank you very much for the kind words!
Jacq
I love beans and I love reading about the origins of recipes so I love this incredibly interesting post. Thanks!
Red Beans and Eric
Thank you so much!
Kalin
I love red beans and rice and can never get enough andouille sausage! It was so interesting reading about the history of the meal and it totally makes sense for an easy Monday dinner
Red Beans and Eric
I’m glad that you enjoyed the history of red beans in New Orleans. It’s great on a Monday night but even better with andouille sausage! Thanks for stopping by. I appreciate it!
Alecia
Good read and recipe but 8 cups of water turned out to be too soupy. Even blending the beans wasn’t enough. This was my 3rd recipe I’ve tried for this meal and found 6 cups will work fine and adding water as or if needed. Ended up having to do corn starch slurry and adding more seasoning.
Red Beans and Eric
Hi, Alecia! Yes 6-8 cups is usually the go-to. If I have 8 cups I’m cooking longer with the lid off and maybe a little higher temp to burn off some of the liquid at the end. It still ends up full of flavor and creamy. Sorry you had to go the slurry route and it didn’t work for you this time. Thanks for reaching out!
Christina's Bread Bakes
I made this last week for the first time. This recipe makes the most delicious meal. Highly recommend.
Red Beans and Eric
That’s great to hear, Christina! I am so glad you all liked the recipe. Thanks for tagging me on it on Instagram – I loved seeing the final dish!
JJ
When I was a child I lived in Louisiana and loved the cuisine. I can’t wait to try your Red Beans and Rice, Jambalaya and Gumbo recipes!
Red Beans and Eric
Hi, JJ! I hope you enjoy them and they bring back some good memories! Let me know what you think! Thanks for stopping by and leaving a comment!
Deborah
This recipe resulted in the best red beans and rice that I have ever eaten. And I have eaten this Monday dish in New Orleans. And have made Paul Prudhomme’s recipe. This will now be my go to recipe. Amazingly good and just the perfect amount of richness and heat! Please accept my sincerest thanks.
Red Beans and Eric
Thank you so much for the comment, Deborah! That means a lot to me! I’m glad you end the recipe as me and my family do!
Eric
Karen
We lived in southeast Louisiana for eight years and loved life there, except for my thirty-pound weight gain from the outstanding food and my lack of willpower. I learned many delicious recipes, but with a lower family tolerance for spicy heat, I had to alter some. In addition, one member of the family will not eat the Creole-Cajun “Holy Trinity” if she can SEE the parts. The solution has been to sauté those veggies and then purée them before adding to the pot. The color of the dish was, surprisingly, not much affected, but the taste was there. I always serve my red beans (or pinto beans—I’m a native Texan) with TWO PANS of cornbread: one WITH small-diced onion and one without. I also throw into the cornbread batter any crisp fried bacon bits I’ve managed to hide from snackers.
BTW: I stumbled onto your blog accidentally but then read and enjoyed every entry I found. We will always consider ourselves lucky to have been transplanted for a time to your land of warm hospitality, great friends, and outstanding food. We miss it, and I can’t make red beans and rice without pangs of nostalgia and a kind of “homesickness.”
Andrea Locke
I cooked this today using your recipe, but I used smoked beef sausage and smoked turkey wings in place of the other meats bc we don’t eat pork. I had been craving red beans and rice for about a month, and your recipe exceeded my expectations. The beans were so creamy, and the broth/sauce was so flavorful. My family loved it! And I’ll continue to use this recipe going forward. Thank you for sharing your recipe with us.
Kaylen
So flavorful! My whole family enjoyed it!
Kristina MacPherson
This is absolutely delicious! I like to soak my beans as well 🙂
Stephanie Stewart
My Father Joseph Stewart GOD Rest his Soul was Cajun and used to make this dish, and my mother, who is Jamaican, makes it as well, but with slightly different seasoning. Now, I combine the seasoning and make my own version of it. My uncles love it! This is a hearty meal that satisfies a man’s appetite. If you want to make your man happy, feed him this dish! He will keep eating it for days, I kid you not! Serve it with fresh rice, which means a pot of rice that is not from the previous day, as my maternal grandfather used to say. LOL”
The only question is do YOU reserve the water that you’ve soaked the beans in? Just wondering.
And if you use canned beans instead of dried, how many cans would you use?
Red Beans and Eric
Hi, Stephanie!
I discard the water I used to soak the beans. I know some say that using it adds flavor but when I tried it, we didn’t like it. Plus, it may contain enzymes and debris from the beans. I’d rather use fresh water or a stock.
When I make beans with canned red beans, I usually use 2 16 ounce cans.
Thanks for sharing your story! I bet your beans taste amazing with the combination of the two seasonings.
Eric
Jerry Smith
Dude
Having lived in South Louisiana most of my adult life, I have eaten beaucoup red beans and rice. I now live in South America and really miss Southern Louisiana food. As one might imagine, beans are a staple here. So, it was with great pleasure that I tried out your recipe, hoping to approximate a real “creole” experience. I was not disappointed. Your recipe produced an authentic red beans and rice delight. It was some of the best I’ve ever tasted. This recipe is five stars easily and is a bit hot (but that’s my favorite part).
Red Beans and Eric
Wow thank you so much for the kind words, Jerry! I appreciate you rating it and letting me know.
Margaret
This recipe is a keeper! I’ve made it three times and it is delicious! Even my son loves it and he is the world’s pickiest eater.
Red Beans and Eric
That’s great to hear, Margaret! Thank you so much for sharing this!
Char
Eric, thank you for the recipe and the wonderful history! I’m a southern girl from the low country myself that lives in LA now, and always homesick for a good meal- SC cooking reminds me of Louisiana, we are like cousins! I do have one question, these days I don’t eat much processed meat, and my doctor recommended having one or two meat free meals a week. How can I make this delicious recipe without meat? I love a Smokey flavor and richness! Think Popeyes in terms of no meat. Is there a way this can be done!
Red Beans and Eric
Hi, Char! I’m glad you enjoyed the recipe!
You can omit all of the meat. Sauté the trinity in olive oil instead of the bacon fat. The recipe calls for 1 teaspoon of smoked paprika, you can double it. Also, you can add Liquid Smoke to the pot. Start off with 1/4 teaspoon then see how it tastes then add more if needed. Smoked salt works fine too if you can find it. Just pre taste it before adding it to the pot.
Hopefully this helps!
Thank you,
Eric
Gab
Hello. We live in Asia, so andouille is generally unknown. However I’ve recently found a source who has made a batch for me and a friend and it looks and smells right. The first thing my daughter wants made with it is red beans and rice. However, I can’t get any dry read beans. I’m going to have to substitute with canned kidney beans. I’ve never used canned beans to make red beans. How long do you think they will need to cook?
Red Beans and Eric
Hi, Gab! I use either 2 or 3 cans of canned red beans for a pot. Depending on how much liquid you add to the pot and the texture/creaminess of how you want it, it’ll probably take anywhere between 30 to 60 minutes. When I use canned beans, I start it off like I’m making a pot with dried beans. I’ll use less liquid because of the shortened cooking time. I hope this helps! Let me know how they turn out.
Cynthia Larkin
Eric, these beans were fire!! Wow!! Sooooo delicious. To provide context, I know how to cook and season my food. Typically, when I try online recipes, I have to alter the seasoning by tasting and adding a little bit more of this or that. I did NOT need to do this with your recipe. When I tasted the broth, I was like WOW!! This is perfect. I used Slap Yo Mama (the red spicy can) for my Cajun seasoning, so I did not need to add any additional cayenne pepper. It was spicy enough. The overall flavoring of these beans is SO good. I literally went to my online recipe app and deleted the other red beans and rice recipes! Lol. There is no need to ever try another recipe. Your recipe is it!! Thank you for sharing! Now I want to try other southern recipes you’ve published.
Red Beans and Eric
WOW Cynthia! Thank you so much for the kind words! I’m glad you love this recipe as I do. Yes, the spicy red Slap Yo Mama is at another level but so good. I hope you enjoy the other recipes if you make them. Please, share the red beans with your family and friends! I appreciate the time you took to stop by and leave the comment. It means a lot.
Keep the red beans cookin’!
Eric