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Red Beans and Rice Recipe (Better Than Popeyes!)

This recipe is a southern staple! They are so creamy and flavorful, with the perfect smoky Cajun spice! 

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 8
Calories: 398 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 1 green bell pepper chopped
  • 2 stalks celery chopped
  • 2 tablespoons garlic minced
  • 1 & 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun Seasoning more to taste
  • 1 tablespoon sugar
  • 1 teaspoon Better Than Bouillon chicken base
  • about 7 cups water
  • 1 pound dry red beans rinsed*
  • meaty ham bone or ham hock
  • 2 bay leaves
  • 6 cups hot cooked rice or more

Instructions

    Cup of Yum
  1. Prep your veggies: chop the onion, bell pepper, and 2 stalks celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
  2. Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
  3. Mince 2 tablespoons garlic. In a small bowl, combine 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon cayenne pepper, 1 teaspoon thyme, 3/4 teaspoon sage, 1 tablespoon parsley, 1 teaspoon Cajun seasoning, and 1 tablespoon sugar.
  4. Add the garlic and spices to the pot and saute for 1-2 minutes, until fragrant.
  5. Add 1 teaspoon Better That Bouillon Chicken Base. 
  6. Add about 7 cups of water and 1 pound of rinsed red beans. Add the ham bone or ham hock. Add 2 bay leaves.
  7. Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling. 
  8. Cover with a lid and keep it at a low simmer for 2 and 1/2 to 3 hours. About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent. 
  9. After 2-3 hours, taste the beans. They should be tender and flavorful. If they are at all dry or chalky, keep cooking. 
  10. Add another half teaspoon or so of salt, or to taste. Add more Cajun seasoning to taste. 
  11. Remove the ham bone and bay leaves. Chop any meat left on the bone and return the meat to the beans. Discard the bone. 
  12. Serve with hot rice. See notes for a basic recipe!

Notes

  • *You can also use dry kidney beans if you can't find red beans.
  • Basic rice recipe: For this amount of beans, I like to use about 3 cups of DRY rice:
  • Add 3 cups dry rice to a medium pot. (You're supposed to rinse it and I never do...oops.) Add 4 and 1/2 cups water. Add the salt and garlic. Bring to a boil over high heat with the lid on. Once it boils, lower the heat to low. Do not remove the lid. Let cook for about 15 minutes. Remove lid and stir. Turn off the heat and put the lid back on and let steam in the pot for another 5-10 minutes.
  • 3 cups dry white rice
  • 4 and 1/2 cups water
  • scant tablespoon kosher salt (2 and 1/4 teaspoon if using table salt)
  • 2-3 teaspoons garlic ( I added the jarred kind)

Nutrition Information

Serving 1serving Calories 398kcal (20%) Carbohydrates 73g (24%) Protein 17g (34%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 1mg (0%) Potassium 893mg (26%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 247IU (5%) Vitamin C 17mg (19%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 398

% Daily Value*

Serving 1serving
Calories 398kcal 20%
Carbohydrates 73g 24%
Protein 17g 34%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 1mg 0%
Potassium 893mg 19%
Fiber 10g 40%
Sugar 4g 8%
Vitamin A 247IU 5%
Vitamin C 17mg 19%
Calcium 76mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.