Red Beans and Rice

Preparation info
  • 4

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Around the globe peas and rice are married. In the Caribbean, each island has its own interpretation—all rich in spicy flavors. Here’s our favorite, inspired by a dish we had many years ago at a little porch-front restaurant on St. Bart’s. In New Orleans they squirt a little white vinegar atop the finished dish.



  1. Bring a large pot of water to a boil. Place the beans in a medium-size bowl, cover with the boiling water, and let stand for 2 hours.
  2. Preheat the oven to 350°F.
  3. Combine the stock, tomatoes, water, Worcestershire, bay leaves, salt, and Tabasco