Red Beans, Plain Boiled

Haricots Rouges au Naturel

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Dried Red Beans
  • ½ Spoonful of Lard, or Butter
  • Salt and Pepper to Taste


This is an excellent way of preparing Red Beans for Fridays and fast days. Soak the Beans in cold water over night, or at least five or six hours, and drain off the water, and place them in a pot of cold water, using at least a quart of water to a pint of Beans. Let them boil for at least an hour and a half or two hours, and then season nicely with salt and pepper. Add a half tablespoonful of lard or butter, let them cook for fifteen minutes more, and serve in their own juice. This dish is excellent with Boiled Rice.