Recipe: Red Beans and (Brown) Rice

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If you’re in the mood for some inexpensive, hearty comfort food this winter, then here is your answer!¬†This red beans and rice recipe takes a little time to simmer on the stove, but it’s so worth it in the end. Just a few dollars worth of dried beans and brown rice can go a long way, and while you are taking the time to cook a batch, why not double the recipe and freeze the leftovers for a rainy day? You’ll thank yourself later. :)

Red beans and rice recipe from 100 Days of #RealFood

Sponsor Shoutout: Lundberg

I am excited to introduce our newest sponsor, Lundberg! It was kind of funny, after we first connected with Lundberg I went and looked in my pantry and, sure enough, their organic brown rice was already the brand I was buying. There’s nothing better than having a company we already love support the work we are doing here.

Some new things I’ve learned about Lundberg are that they are a third generation family owned and operated company, their speciality is brown rice, they are committed to farming in a way that leaves the land better than they found it (love this), they proudly use non-GMO ingredients, and they offer a wide selection of gluten-free options for those who are sensitive or allergic. So definitely look for them the next time you go to the grocery store, and if you can’t find their products just put in a request at the customer service desk (this is a great practice for any products you wish your store would carry)!

4.8 from 13 reviews
Red Beans and Rice
Serves: 4
  • ½ pound red kidney beans (covered with 2 inches of water and soaked 8 hours to overnight)
  • 4 ounces bacon (1/2 of an 8 ounce pack)
  • ½ yellow onion, diced
  • ½ bell pepper, diced
  • 2 celery stalks, diced
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper (change this to ⅛ teaspoon if you aren't a pepper fan)
  • ⅛ teaspoon red cayenne pepper
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 servings brown rice, cooked according to package directions
  • Optional garnish: diced green onions
  1. Ensure the dried beans have been soaked in water for a minimum of 8 hours before starting this recipe. Be sure to drain them before using.
  2. Cook bacon over medium heat in a large pot. When both sides are done, take out the bacon, crumble, and set aside, leaving the bacon grease in the pot.
  3. Add the onion, pepper, celery, salt, pepper, and red pepper to the pot and cook over medium heat, stirring occasionally until the vegetables have softened, about 5 to 7 minutes.
  4. Add the garlic and cook for one minute, stirring constantly.
  5. Add the soaked and drained beans, crumbled bacon, 4 cups of water, and the bay leaves to the pot and bring to a boil.
  6. Turn the bean mixture down to simmer, cover, and cook for 1 hour.
  7. After the beans have softened, use a broad spoon to mash about ½ of the red beans into the side of the pot to thicken the mixture. Put the lid back on and simmer for another 20 to 30 minutes.
  8. Ladle into bowls over brown rice and top with diced green onions if desired (remove the two bay leaves before serving). The leftover red beans can be frozen.
We recommend organic ingredients when feasible.


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74 comments to Recipe: Red Beans and (Brown) Rice

  • Kelly

    This was SO good! I’ve come to expect that, since just about every recipe I’ve followed from this site has been delicious. I serve this when my brother come over to visit our family. He wasn’t much interested, until he could smell it cooking. Thank goodness I doubled the recipe, because we ended up sending some home with him.

  • BetsyD

    Unbelievably delish. My four boys + husband absolutely loved it and were disappointed that there were no leftovers! :) I did substitute canned black beans (due to time restraints) and did not add as much water. I cut the bacon down too (due to budget constraints) and it was fine. This will be a “go-to” recipe for us. Thanks, Lisa!

  • Rena

    I made these last night. I mashed half the beans and left the lid off the last 20 minutes and it was still soupy. The flavor was great though! Thank you!

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  • Brandi G

    I’m new to your recipes and blog and have been working on cutting out processed foods. Your recipes are wonderful. I just wanted to say that I’m from south Louisiana and red beans and rice are a staple here. I always cook my beans in a slow cooker. As long as they soak the night before, they can then be rinsed and cooked in slow cooker while I’m at work.

  • Carrie

    My sister-in-law shared her recipe for Red Beans and Rice (she’s from Louisiana too, Brandi G) when we first visited her a few years ago. I have modified it a bit, to use a pork sholder bone and pork scraps after cooking it in a crock pot. Soaking the beans in this pork stock gives them such a great flavor!! A go-too recipe in our house now!!

  • I was trying out red rice recipes too! Would love to know what you think about what I did here

  • Katie

    One suggestion – DOUBLE this :) It’s amazing and you will want leftovers. Aaannnnddd you won’t need to waste any veggies or beans.

  • Samantha

    hmmm thinking about doing this with black beans, or pinto beans because that’s what I bought at our last trip to the store. Sounds yummy!! Thanks for the great idea :)

  • Carolyn

    Love this recipe! I used Jacob’s Cattle beans (because that’s what I had) and instead of soaking them I boiled them for about 45 minutes (until they started to soften) before starting this recipe, then used the broth as part of the water. I doubled the recipe but only used six cups of broth/water (and four oz. of bacon, because that’s what I had)… It was still a bit soupy so next time I’ll go with four cups. Thickened up nicely after it sat for a while though!

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