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Rodís Red Beans and Rice with a Bonus Recipe

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This recipe for Rodís Red Beans and Rice with a Bonus, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rod Ocmond, Cadence
Added: Tuesday, November 4, 2008


1-2 cups cooked rice per serving of beans
1 lb. of dry red beans
1-2 big ole stinky yellow onions
Garlic Ė Lots
4 lb. picnic ham with the bone
1-2 lbs. of short ribs (beef or pork) or 2 lbs. of ham hocks
Optional: a brick of butter or a few slices of bacon
3-4 bay leaves
Salt and pepper to taste

So the "tricks" to making red beans and rice are debatable, but if the opinions differ from mine, they are doing it wrong :)

This can be cooked slowly all day in a regular pot, or you can put this together the night before in a crock pot and just turn it on before you go to work in the morning.
If you use a regular pot, remember to cook on a low fire and stir on the hour so the beans don't burn on the bottom. Remember; never leave a crock pot on the counter, under the cabinets as this can cause fires. Put the crock pot on the stove. The stove was meant to withstand heat all day. No matter what kind of pot you use, once the pot starts smelling good, expect the neighbors to come over and "borrow" stuff just so they can get in your kitchen. Now you have dinner guests. Make enough rice.

Start with 1 pound of dry red beans. Soak them in water overnight. This is crucial. It cuts down on the gas and helps the beans cream. The next day, drain the water off and throw the beans in the pot. Cut up 1 or 2 (depends on your taste) big ole stinky onions. Don't buy those Texas Sweet onions. Don't buy those pristine, white onions. I want that stinky ole, make-you-cry, yellow onion. Throw in diced garlic (as much as you like) about 1 very heaping tablespoon (2 if you're single and working from home). Get yourself a 4-4.5 lb. picnic ham. Cut all the fat off of it. Throw the ham and the bone in the pot. Throw the fat away (the ham is about 1-1.5 lbs. of fat). Add 1-2 lbs. of short ribs (beef or pork). Cut them up and throw them in -- or you can use 2 pounds of ham hock. You can't cut a ham hock. Don't try. (Optional - you can throw a whole brick of butter in there or a few slices of bacon. It tastes awesome, but I'm certain my grandmother killed my grandfather with her cooking. By the time he died [at age 76], his arteries were 99% blocked; true story. On his death bed, he was still asking for beans.) Add 3-4 bay leaves.
Add black pepper, to taste. Remember beans absorb pepper, but you can always add more during the day; start slow. (I usually turn the pepper grinder 80 times).
I hold off on the salt until about an hour before serving. You never know how salty the ham will be. Add salt to taste (usually 1 tablespoon for the pot). Fill the pot with water. This should be the same amount of water you would use to make a stew. Fill the water until you see it through the beans, and then add another cup of water.
Do not put Cayenne pepper in the pot. That is a tourist myth. If you want it hot, use Tabasco or Crystal at the table. Cook for at least 6-8 hours on a low fire. I have cooked beans as long as 12 hours.

Red beans and rice are better left over, so the true test is did you like the leftovers?

Se les bon temps roulette!

Personal Notes:
Personal Notes:
Now for the bonus:

Red beans freeze well. Ladle some of them beans into a medium-size Ziploc bag and freeze it. When you have had enough red beans and rice, wait a month, and then turn it into Pasta Fagiole. For the unaware, Pasta Fagiole is a bean soup that makes you want to stay home on a cold, rainy day.

1 bag of frozen red beans
1 lb. elbow macaroni
1 can tomatoes
1 c. olive oil
Dash parsley
Dash oregano
1 sm. can tomato paste
Salt and pepper to taste
If you have any carrots or celery hanging around, throw that in there too.

Throw the frozen beans into a large pot. Add two times as much water as the beans. Mash the tomatoes and add along with the tomato paste. Combine with oregano and parsley. Cook on a medium heat until it boils lightly. Add the macaroni and simmer for an additional hour. Again, the neighbors are probably going to show up. Make sure you have a nice loaf of sour dough bread.




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