Ben'S Red Beans And Rice
Ben's Red Beans And Rice is a hearty, flavorful dish featuring tender kidney beans, smoky sausage, and aromatic vegetables, perfect for comforting family meals or gatherings.
Ingredients
- 24 oz. dried kidney beans ⓘ
- 1/2 lb. salt pork ⓘ
- 3 c. chopped onion ⓘ
- 1 c. chopped green onion
- 1 c. chopped fresh parsley ⓘ
- 2 ribs celery, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 bell pepper, chopped ⓘ
- 1 lb. smoked sausage, cut into 1/4-inch slices ⓘ
- 1 bay leaf ⓘ
- 1 tsp. ground cumin ⓘ
- 1 tsp. black pepper ⓘ
- 1/4 tsp. red cayenne pepper ⓘ
- dash of sweet basil ⓘ
- dash of ground thyme ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 Tbsp. sugar ⓘ
- salt to taste ⓘ
- Tabasco sauce to taste ⓘ
Instructions
- Sort and wash the dried kidney beans and place them in a container.
- Cover the beans with water 2 inches above them and let soak overnight.
- Fry the salt pork in a Dutch oven until browned.
- Add chopped onions, parsley, celery, garlic, and chopped bell pepper to the Dutch oven and sauté until tender.
- Add the soaked beans along with the soaking liquid to the Dutch oven.
- Add the remaining ingredients except for the sausage, including bay leaf, cumin, black pepper, cayenne pepper, sweet basil, and ground thyme.
- Simmer the mixture for 1 hour, then remove the salt pork.
- Add the smoked sausage slices and simmer for another hour.
- Serve hot over cooked rice.
Tips & Substitutions
For a richer flavor, consider using smoked ham hocks instead of salt pork. If you can't find dried kidney beans, canned beans can be used, but reduce the cooking time significantly. Adding a splash of vinegar at the end can brighten the dish. To elevate your meal, serve with a side of Deviled Eggs With Bacon for a delightful contrast.
Serving Suggestions
Serve this hearty dish over fluffy white rice for a comforting meal. For a complete dinner, pair it with cornbread or a simple green salad to balance the richness. A side of Vinegar Baked Beans can also complement the flavors nicely. Don't forget to offer Tabasco sauce for those who prefer an extra kick.
Storage & Reheating
Leftover red beans and rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to loosen the mixture. You can also microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Ben'S Red Beans And Rice contains roughly 794 calories, with 27g protein, 129g carbohydrates, and 24g fat. It is an excellent source of vitamin C (142% of the Daily Value), dietary fiber (112% of the Daily Value), and iron (86% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1937mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the salt pork and smoked sausage. Instead, use vegetable broth for added flavor and consider adding more vegetables like mushrooms or a mix of beans for a hearty texture.
How do I know when the beans are cooked properly?
The beans are cooked properly when they are tender and creamy inside. To test, simply take a bean and press it between your fingers; it should mash easily. If they're still firm, continue simmering and check every 10-15 minutes until they reach the desired texture.
What type of rice should I serve with this dish?
Long-grain white rice is traditional and works best to absorb the flavors of the beans and spices. However, you can also use brown rice for a healthier option or even jasmine rice for a fragrant touch. Ensure the rice is fluffy and cooked just right for the best experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).