Louisiana-style red beans and rice don't get any more authentic than this recipe, right down to the ham bone. It's the perfect dish to simmer slowly on the stove during a winter snowstorm, destined to warm everyone's bones. Pass a bottle of Tabasco around the table.


  • 3 tablespoons lard
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 2 cups dried kidney beans, soaked overnight
  • 1 large ham bone or other pork bone
  • 1 clove garlic, minced
  • 1 bay leaf
  • Salt and black pepper
  • 2 tablespoons chopped parsley
  • 1 1/2 cups uncooked rice, prepared according to package directions


In a large cast-iron Dutch oven over medium-high heat, melt the lard. Saute the onion and green pepper for 5 minutes.

Add the beans and their soaking water plus additional water to make up 2xh quarts (10 cups) of liquid.

Add the ham bone, garlic, and bay leaf. Heat the soup to boiling; reduce the heat to low and simmer gently for 3 to 4 hours, until the mixture is creamy and most of the liquid has evaporated.

Remove from the heat. Season with salt and pepper; stir in the parsley. Remove the bay leaf and the ham bone, and serve immediately over rice.

Serves 6

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Submitted 2/26/13.
Source: Lard the editors of Grit Magazine
Submitted By: B Smith

Cajun Red Beans and Rice