Red Beans and Rice

Oxmoor House
8 to 10 servings


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2 pounds dried red beans
1 pound salt pork, cut into 1-inch cubes
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 tablespoons vinegar
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Hot sauce


Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; cover with water, and bring to a boil. Add next 6 ingredients; stir gently.

Reduce heat; cover, and simmer 2 to 2 1/2 hours or until beans are tender and a thick gravy is formed. Add water to prevent beans from sticking, if necessary. Stir in salt and pepper. Serve with rice and hot sauce.

Created date

February 2010