Red Beans and (Brown) Rice

15 Reviews / 4.7 Average
Red Beans and Rice is a classic recipe that's both hearty and freezer-friendly. Add a little cajun seasoning and top it with some hot sauce for a truly New Orleans-inspired dish.
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Red beans and rice recipe from 100 Days of #RealFood

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. :)

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95 thoughts on “Red Beans and (Brown) Rice”

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Recipe Rating

  1. I was super excited to make this! I even made a double batch based on the reviews. Unfortunately my beans turned out soupy and very bland! I cut back the water when I doubled it, I mashed half the beans, and cooked it without the lid for an extra 30 minutes. I’d love to try again, but would need some pointers that work!

  2. 5 stars
    I LOVE YOUR RECIPES, and this delicious red beans and brown rice does not disappoint! I’ve been slowly creating a cookbook for my kitchen with many of your recipes as well as other real food recipes I’ve been finding on various websites. Thank you for making your recipes so nice and easy to read with the simple “print” option. One request I have for you (because I’m such a visual person), can you please include your picture as part of your recipe to be printed? Being able to see a picture of the food on the recipe in my cookbook definitely makes it stand out to me as I’m deciding what to prepare. Many other websites do this, and I love having that available. Thanks for considering this!

  3. Has anyone tried a vegetarian version of this? Rather than just leaving out the bacon, did you add anything for additional seasoning?

  4. This was AMAZING! I doubled it and only used 6 cups of water. I also cut back a little on the pepper and cayenne only because my excruciatingly picky 4 year old was eating it. I will most definitely make this all the time!

  5. 5 stars
    This was a huge hit with my kids. They started eating it before I could get it on the table! Every reciepe I’ve tried on your sight has been the same. :) Thank you!!

  6. 4 stars
    I made this as written, except for the last 30 minutes of simmer time I removed the lid and increased the heat to medium-low. That helped the extra moisture evaporate out, and the end result was great. Although I do think some Louisiana-style hot sauce is a must with this!

  7. I was so excited to make/eat this tonight. But it turned out terrible:( I’m not sure what I did wrong? It was more like soup and I actually halfed the water because 4 cups seemed excessive to me. Any advice? Thanks so much.

    1. Assistant to 100 Days (Amy)

      Hi Alicia. Did you mash 1/2 of the beans to thicken up the soup? That is critical to get the correct consistency. I make a very similar recipe with black beans and if I don’t mash the beans, I have a too thin soup. ~Amy

  8. 5 stars
    So so good!! It took a significant amount of time to cook, but it was well worth it. Hubby loved it and so did the kiddos. Will definitely be making this again.

  9. Love Lundberg rice. At first, I had to get over the fact that it was not super-quick, like the old white basmati I was used to using. Then I got hooked, so easy to pre-cook several cups, no rinsing required, so healthy. Now I regularly leave cooked-rice ready to eat in the fridge, and have started making fried-rice recipes. Also love the slo-cook refried beans recipe on your site; I make a *huge* batch and it is my go-to quick meal — rice from the fridge, and refried from the freezer, just add salsa. Kids and all love it. Thanks for your inspiration!

  10. Hi Lisa,
    I love your all your posts! I was wondering if you had any ideas for kids who are picky eaters? I love making your recipes but always afraid at least one of kids will complain.

  11. 5 stars
    This recipe is so good. I used one can of kidney beans, forgot to buy the hard ones. it was wonderful. i used your recipe as a guide. Wished i would had doubled it, it is so good. will make it again and again…..

  12. Best meal ever!!! It got massive thumbs up at our house and we will be adding it to our list of repeat meals. I did use some chicken broth (half broth half water) instead of all water. I served it with a spoonful of sour cream and some cilantro. It was so yummy I can’t wait to have it for lunch today!!!

  13. This sounds great. We have slowed our rice intake since the discovery of arsenic in high amounts. Does Lundberg have any comments about testing for arsenic in their product? I have bought it before and enjoyed the flavor but worry with three small children.

  14. I just made this recipe and doubled it. It still looks like soup on the stove! Should I have doubled the cooking time as well? Other than that I can’t think of what I did wrong.

    1. I doubled it too but I only used 6 cups of liquid not 8. It had just the right amount if “broth” to soak into the beans…yum! If yours is too soupy use a slotted spoon to scoop it out of the pot then just add as much broth as you want to your rice and beans.

  15. This is a great recipe for our weekly goal at healthierbytheweek. We are trying to eat the daily recommended amount of fiber for a week, and brown rice and beans gives great protein and fiber! I will definitely be trying this week to help achieve my goal!

  16. This is one of my daughter’s very favorite meals. She would eat it daily, if we had it that often. :) Inexpensive, and filling. She loves it with salad. And we put some tomato paste, onions, garlic, and a bit of hot pepper without the seeds/ribs in the rice, too. :)

  17. 5 stars
    Thank you for sharing the recipe. Being an Indian I think I will add a dollop of home-made butter and call it “Rajma Chawal” ;-)

  18. I’m going to try this recipe this evening. Quick question on leaving bacon grease in the pot…does it include all the oil as well?


  19. Is there any way of finding out if my brown rice is the regular or quick cooking variety. I bought it from a bulk bin awhile ago, couldn’t get it to cook well (it was always underdone, or burnt), so I gave up on it for awhile. Now I have absolutely no idea how to tell what I should be doing with it. Help!

    1. Assistant to 100 Days (Amy)

      Hi Erin. The texture and weight is different in quick rice. It is lighter and not as smooth because it has been cooked and then dehydrated. ~Amy

  20. Thanks for the recipe! I can’t eat bell peppers, so I was wondering whether I should increase the onion amt to a full onion, or just leave out the peppers w/o compensating?

    1. Are you talking about dry beans? If so, be sure to soak them for at least 8 hours and throw out the soaking water. This helps release some of the chemicals that cause gas.

    2. Try soaking the beans for at least 7hrs with a splash of apple cider vinegar (the good stuff!). We soak a lot of our grains/beans etc this way. WE have found it does wonders with the gas! We started soaking to neutralize phytic acid and were happily surprised by the lack of gas!

    3. Always rinse your beans very well. This goes for canned as well as dried (after soaking dried beans 8 hours rinse them well). This drastically reduces any gas after eating them.

  21. We love red beans and rice! A frugal but very satisfying, filling and delicious meal!nif we need to be frugal, we make it vegetarian. When we don’t have to be frugal we throw in organic andouille. Love this website and every recipe we’ve made!

  22. We raise our own red beans and I freeze them and use them until the next season. The key is freezing several bags which means lots of shelling.

  23. Lisa,
    I look forward to trying this recipe. I use your re-fried slow cooker bean recipe very often! I love them. I also recommend your website, often on my blog.
    Thanks for all your great tips and recipes!

  24. Could you do this with organic canned kidney beans? I was already planning on making black beans and rice but this so delicious, I want to make this instead.

      1. Jill,
        I used two cans, and I eyeballed the water. I added just enough to get the consistency I was looking for. I rinsed and drained a can and 1/2 of the beans, and then I mashed the other half can in the can with a fork and added that, Let it simmer until you like the way it looks. Sorry I was not more precise, I never measure things.

    1. This is good advice, but “Red/ kidney beans straight to the crock = death” sounds a bit extreme. From your link:

      “Some persons have been hospitalized, but recovery is usually rapid (3 – 4 h after onset of symptoms) and spontaneous.”

  25. What brand of pork products do you buy? We are omnivores, but after recently reading some articles about the pork industry, we have removed this meat from our table. Our farmer’s market sells meat from their farm, bacon included, but it’s extremely expensive.

    1. Tracy,

      We buy our meat in bulk – as in a half a beef, half a hog, etc from local organic farmers. It saves a lot of money that way. You might check with some of the farmers at your market to see if they offer the same or even a bulk discount.

    2. We buy Applegate Organics bacon. Be careful, because there’s Applegate Naturals and Appelgate Organics. It’s kinda pricey (~$7 for 8oz), but it’s one of those treat items, so I don’t mind spending on it once in a while.

    1. I’m going to make these without the bacon – I usually used smoked paprika to help add some depth and may add a few other spices to this dish (chili powder + oregano). I’ll let you know how it turns out.

  26. This sounds very similar to how I make my red beans, but I also add some chili powder as well as finely dicing some carrots to add to the veggies! I also don’t mash them up at the end, but that’s just because I prefer the whole bean texture.

    1. Be sure you boil the soaked red beans for at least 10 minutes before putting them in the crock pot. They have a natural toxin in them that may not be destroyed if your crock pot doesn’t get to a high enough temp.

  27. 4 stars
    I love red kidney beans. I see a lot of recipes for black beans and rice, which are all really good. But every time I see them, I long for red beans. And your recipe makes a red-bean sauce too. Awesome! Going to try this really soon. Thanks.