Red Beans and Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

Thick, creamy and hearty, this is perfect cold-weather comfort food. There’s nothing remotely elegant or sophisticated about this dish, so just dig in and enjoy it. The beans taste even better when reheated, so make them a day, or even two, in advance, and store, covered, in the fridge until you want them.


  • 500 g (1 lb) dried red kidney beans, soaked overnight
  • 375 g (12


Drain and rinse the beans and put them in a large saucepan with the bacon, vegetables, garlic, bay leaf and thyme. Season with pepper and cover generously with water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, skim any scum from the surface, cover and simmer for 1 hour.

Uncover the pan and continue to simmer for a further hour, stirring occasionally. By thi