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Spicy Red Beans over Rice
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2 cups dried red beans

2 medium (2 cups) onions, chopped

1 (14.5-ounce) can whole tomatoes

1 (10 3/4-ounce) can chicken broth

2 slices bacon, cut into 1/2-inch pieces

2 bay leaves

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 tablespoon Worcestershire sauce

1/2 teaspoon finely chopped fresh garlic

4 cups hot cooked long grain rice

How to make

  1. STEP 1

    Place beans and enough water to cover in 4-quart saucepan; soak overnight. (If needed, add more water to cover beans.) Cook beans over high heat until water comes to a full boil. Reduce heat to medium; continue cooking 30-45 minutes or until beans are tender. Drain beans.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    Combine beans and all remaining ingredients except cooked rice in 2-quart casserole. Bake, stirring occasionally, 2-3 hours or until sauce is slightly thickened. Remove bay leaves. Serve over hot cooked rice.

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