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Pasta

Two bowls of creamy mac and cheese with a bottler of Crystal Hot Sauce beside them.

New Orleans Inspired Creamy Mac and Cheese Recipe

Chef Brian Landry’s Fried Chicken Parmesan with Spaghetti

Creole Mac and Cheese

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Welcome to the Community!

Eric from Red Beans and Eric image with logo

Welcome to Red Beans and Eric!

Red Beans and Eric is a place where food, culture, and community come together no matter where you call home. Here, you’ll find comforting, home-cooked meals inspired by the flavors of southern Louisiana. I share more than just great food—it’s about the stories, traditions, and shared experiences that make every meal special. So, pull up a chair, grab a plate, and let’s celebrate the spirit of New Orleans together!

More About Me!

Eric’s Monday Red Beans and Rice Recipe!

Red Beans and Eric Monday Red Beans recipe link. A Bowl of red beans and rice with a spoon and napkin beside it.

What’s New!

  • Hot Dish 2025: A Poolside Culinary Party with Purpose
  • How to Cook Dried Beans: A Beginner’s Guide
  • Black and Gold Rush Cocktail: A Saints-Inspired Drink from Costera New Orleans
  • Chicken and Waffles Sliders: A Game Day Bite from The Commons Club in New Orleans
  • The Best Beans and Rice Festivals

Most Popular Recipes in the Community!

How Long Do Cooked Beans Last in the Fridge?
Chili Cheese Burrito inspired by the Taco Bell Chilito
Monday Red Beans and Rice Recipe
Chef Isaac Toups Chicken and Sausage Gumbo
40 of the Best Cornbread Recipes
Enchirito Recipe inspired by Taco Bell
Red Bean Jambalaya Recipe
How to Make Pickled Pork for Your Beans
Blue Runner Red Beans and Rice Recipe
Forgotten Once Slow Cooker Jambalaya Recipe

Bean Recipes

Author Kit Wohl’s Red Beans and Rice

Robert Medina New Orleans Red Beans and Rice

Chef John Besh’s Red Beans and Rice

Easy BBQ Baked Beans by Red Beans and Eric

Easy BBQ Baked Beans Recipe

Best. Red Beans. And rice. Ever.

The pot of Beans, Broccoli, and Bacon Soup by Red Beans and Eric.

Bean, Broccoli, and Bacon Soup

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    “Sharing the Monday red beans and rice tradition—one pot, one story at a time.”