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!

☆☆☆☆☆ 0 votes
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


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!

About this Recipe

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