Iris's Red Beans and Rice

iris mccall


The cooler weather has come quick to Chicago. Craving for these beans just arrived with the cool off. Salt and pepper ad you please, because of my high blood pressure I don't.


☆☆☆☆☆ 0 votes

4-6 generously
30 Min
1 Hr 30 Min
Stove Top


  • 3 c
    kidney beans, dry
  • 1 c
    diced yellow onions
  • 1 c
    bell pepper
  • 6 pieces
    applewood smoked bacon
  • 2 Tbsp
    each onion powder, minced garlic, kicked up chicken seasoning, texas style barbecue rub,and goya sazon
  • ·
    salt and pepper to your taste

How to Make Iris's Red Beans and Rice


  1. Rinse beans and soak overnight or for quick method bring beans to a boil on high for 1 hour, cut off heat and let beans sit for another hour. Make sure to sift through the beans for small pebbles and/or bugs.
  2. In a heavy bottomed vessel Brown bacon until crisp, drain on paper towels. Add onions garlic and bell pepper to oil in pot, saute until soft.
  3. Drain off excess oil, add rinsed beans and dry seasoning.cover with water or reduced sodium chicken stock. Simmer on medium low for2 hours or until beans are tender. Serve over hot rice.

Printable Recipe Card

About Iris's Red Beans and Rice

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Dairy Free Low Sodium
Other Tag: Heirloom

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