Spill the Beans: U.S. Red Beans and Rice

8 months ago

US red beans and rice

Did you know that the Louisiana Creole dish red beans and rice are usually served on Mondays similar to how we Filipinos are supposed to have mung beans (monggo) every Friday? That’s because Mondays are supposed to be laundry day and the women can just leave their beans soaking while they wash their clothes. Besides, they also use the leftover hambone from the Sunday feast to flavor the beans. 


U.S. Red Beans and Rice

Recipe by Chef Jill Sandique for the USA Dry Pea and Lentil Council and USA Dry Bean Council

Photographed by Ed Simon of Studio 100

Makes 10-12 servings


2 cups U.S. Red Kidney beans

¼ cup Vegetable oil

2 cups Chopped onions

1 cup Chopped celery

250g Smoked sausage or ham, sliced or cubed

2 Tbsps Minced garlic

1 Bay leaf

2 Tbsps Creole seasoning

2 ½ cups Chicken or vegetable stock

  • Salt and pepper, to season

½ cup Chopped parsley

  • Cooked rice


  1. Sort beans then wash and soak in water overnight. Drain the water then rinse the soaked beans with cold water. Transfer beans to a pot and cover with enough water. Place pot over high heat and bring to a boil.
  2. Meanwhile, heat vegetable oil in a pot. Sauté ⅓ of onion and celery in oil until translucent. Add ⅓ of the sausage or ham. Cook for 10 to 15 minutes.
  3. Add the sautéed mixture to the beans. Stir in the garlic, bay leaf, and Creole seasoning. Simmer for an hour and add ⅓ of the uncooked sausage or ham. Add ⅓ of the onions and celery. Cook for another 1 – 1 ½ hours.
  4. In another pan, sauté the remaining sausage or ham just until golden. Set aside.
  5. Add the sautéed sausage or ham, and the rest of the onions and celery to the bean mixture. Cook for another 30 minutes or until done.
  6. Put rice in a platter to serve. Top with cooked beans and garnish with parsley. Alternatively, mix cooked rice with the beans. Serve hot.


Bean there, but have you done these?

Farmer’s Soup

Breakfast Burrito

Chilli con Carne

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