Red Beans and Rice

Red Beans and Rice

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  • Makes: 10 servings
  • Serving Size: 1/2cup rice and 2/3-cup bean servings
  • Carb Grams Per Serving: 52


  • 1 pound dry red beans or dry red kidney beans
  • 1 meaty smoked pork hock
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 1/4-1/2 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 5 cups hot cooked brown or white rice


  1. Rinse beans. In a large Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
  2. Drain and rinse beans. Return beans to Dutch oven. Add pork hock, onion, sweet pepper, celery, bay leaves, cayenne pepper, garlic, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.)
  3. Remove pork hock. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone.
  4. Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes more or until a thick gravy forms, stirring occasionally.
  5. Discard bay leaves. Stir in salt. Serve the bean mixture over hot cooked rice. Makes 10 (1/2-cup rice and 2/3-cup bean) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 278 cal., 2 g total fat 4 mg chol., 166 mg sodium, 52 g carb. (14 g fiber), 15 g pro.

Diabetic Exchanges

Lean Meat (d.e): 1; Starch (d.e): 3