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Welcome to the Community!

Red Beans and Eric with the website 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. But this is more than just sharing great food; it’s also about the stories, traditions, and 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!

  • Behind the Tradition: Louisiana Red Beans and Rice Heritage Festival
  • KERMIT RUFFINS: How Do You Red Bean?
  • BOBBY RUSH: How Do You Red Bean?
  • CHUCK “LYRIKILL” JONES: How Do You Red Bean?
  • Holiday Side Dish Ideas and the Ultimate Potluck Hero

Most Popular Recipes in the Community!

How Long Does Cooked Rice Last in the Fridge?
How Long Do Cooked Beans Last in the Fridge?
Monday Red Beans and Rice Recipe
Chef Isaac Toups Chicken and Sausage Gumbo
Chili Cheese Burrito inspired by the Taco Bell Chilito
Behind the Tradition: Louisiana Red Beans and Rice Heritage Festival
10 Great Recipes For a Leftover Ham Bone
Blue Runner Red Beans and Rice Recipe
How to Make Pickled Pork for Your Beans
How to Make Delicious Crispy Chicken Wings in the Oven

Bean Recipes

Chef John Besh’s Red Beans and Rice

Red Beans and Rice Recipe with the Heart and Soul of New Orleans from RedBeansAndEric.com

Red Beans and Rice with New Orleans Heart and Soul

Close up of the Green Onion and White Bean Soup by Red Beans and Eric with a spoon lifting some of the soup up.

Green Onion and White Bean Soup

Robert Medina New Orleans Red Beans and Rice

Bowl of simple white bean salad made by Red Beans and Eric.

Simple Spicy White Bean Salad

Bowl of Congri Black Eye Peas and Rice.

Congri with Black Eyed Peas and Rice

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