Fully Loaded Red Beans & Rice

Jen Hurta


Really enjoy red beans and rice as a staple meal. Be sure to keep the water line above the beans!

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8 or more
20 Min
5 Hr
Stove Top


3 to 4 rib
2 to 3 Tbsp
minced garlic
bay leafs
1 box
chicken broth
1 bag(s)
red kidney beans light or dark
water add as needed
1 pkg
salt pork
1 bag(s)
chopped ham
1 Tbsp
cajun seasoning
2 tsp
1 to two s dash(es)
1 bag(s)
5 minute white rice

How to Make Fully Loaded Red Beans & Rice


  • 1Get a large pot. Pour entire box of chicken broth in. Set on stove on medium low.
  • 2Place beans in bowl of water and set aside.
  • 3Wash and dice or chop all vegetables. Add garlic, celery, onion, bell pepper to pot.
  • 4Sift through beans. Pull out the bad looking ones. Watch out for small debris. Add cleaned beans to pot. Discard bean water.
  • 5Cut salt pork into cubes. Use as much or as little as you want. I usually get 1 to 2 pounds of it. Add to pot.
  • 6Add ham to pot. I get the fully cooked version.
  • 7Add spices to pot. Add bay leaves. Stir.
  • 8Keep heat at medium until gently boiling. You will need to stir the pot several times.
  • 9VERY IMPORTANT: Add water as needed and you will need to add it off and on. I add somewhere between 6 and 7 cups as I cook it.
  • 10After a few hours of gently boiling, check beans for plumping. If they look plump, reduce heat and cover for 2 hours.
  • 11Beans will be fully cooked when they can be mashed and are no longer hard. Broth will be thickened.
  • 12For rice:

    I like to add mine in the pot at the end to suck up all the broth. I throw in a bag and let it cook for however long the package says. Five minute rice is quick and easy.

    If you wish to have rice as a side and not in the beans, make as directed in another pot or bowl.
  • 13Serve when done!

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About Fully Loaded Red Beans & Rice

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Hashtags: #rice, #ham, #red beans, #pork