Red Beans and Rice

Haricots Rouges au Riz

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Dried Red Beans
  • A Carrot
  • An Onion
  • A Bay Leaf
  • A Tablespoonful of Butter
  • A Pound of Ham, or Salt Meat, Cut in Dice
  • Salt and Pepper to Taste


Wash the beans and soak them over night, or at least five to six hours, in fresh, cold water. When ready to cook, drain off this water and put the Beans in a pot of cold water, covering with at least two quarts, for Beans must cook thoroughly. Let the water heat slowly, then add the ham or salt pork and the herbs and onion and carrot, minced fine. Boil the Beans at least two hours, or until tender enough to mash easily under pressure. When tender, remove from the pot, put the salt meat or ham on top of the dish, and serve hot as a Vegetable or with Boiled Rice as an entree.