Easy Blue Runner Red Beans & Rice Recipe by

Blue Runner Red Beans and Rice

Course Main Dish
Cuisine American
Keyword new orleans, red beans and rice
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Red Beans and Eric


  • 1 tsp olive oil
  • 1/2 cup diced bacon bits
  • 1 lbs diced ham
  • 1 small onion diced
  • 1/2 cup green bell pepper diced
  • 1/4 cup celery diced
  • 2 cloves of minced garlic
  • 2 tsp Creole seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp white pepper
  • 2 bay leaves
  • 2 cups chicken stock
  • 2 cans of Blue Runner Creole Style Red Beans
  • green onions chopped for garnish
  • 1 cup hot cooked white rice


  1. In a large pot, heat the olive oil over medium heat. Saute the diced bacon bits and ham. (The ham that I used was leftovers from a seasoned ham cooked at Christmas time. The ham was seasoned with Creole seasoning. This added a nice depth of flavor to the final outcome of this meal. To achieve the same effect, you can add 1 tsp of Creole seasoning to this step, if desired.) After five minutes, add the onion, green bell pepper, celery, and garlic to the pot and cook until the trinity has softened, about 8-10 minutes.
  2. Carefully pour the chicken stock into the pot along with adding all the seasoning: Creole seasoning, basil, oregano, red pepper flakes, white pepper, and the bay leaves. Mix the seasoning in with the added stock and be sure to scrape up any bits of bacon or ham that stuck to the bottom of the pot.
  3. Add the cans of red beans to the pot and mix well. I feel that two cans is perfect but you could add a third can if desired. If you use a third can and the consistency is to thick, either add more chicken stock or water.
  4. Bring the pot to a boil, cover, reduce heat and simmer for 25 minutes. Remove bay leaves and discard.
  5. Serve the red beans with hot cooked white rice. You can garnish with parsley, green onions, or crumbled bleu cheese.

Recipe Notes

If you need the red beans to be thicker, you can add a third can to the pot; keep the pot simmering until all of the beans are heated through. If the beans are too thick for your taste, slowly add more chicken stock or water to the pot until you get the consistency that you like.