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Lunch & Dinner
Louisiana Small Red Beans and Rice

Louisiana Small Red Beans and Rice


1 pound dried C&F Foods Small Red Beans
4 cups of cooked C&F Foods Extra Long Grain White Rice
3 tablespoons bacon grease
1/4 cup tasso or ham, chopped
1 1/2 cups yellow onions, chopped
1/2 cup celery, chopped
3/4 cup green bell peppers, chopped
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
Pinch of cayenne
3 bay leaves
2 tablespoons fresh parsley, chopped
2 tablespoons of fresh thyme
1 pound of smoked ham hocks
3 tablespoons garlic, chopped
10 cups of chicken stock
1/4 cup of chopped green onions garnish


How to Prep and Cook Dried Beans
Rinse and soak dried beans.
In a large pot heat the bacon grease over medium-high heat. Add the chopped tasso or ham and cook for 1 minute. Add the onions, celery and bell peppers. Season with salt, pepper, and cayenne. Cook, stirring until vegetables are soft, for about 4 minutes. Add the bay leaves, parsley, thyme, and ham hocks. Cook, stirring to brown the sausage and ham hocks, for about 4 minutes. Add the garlic and cook for 1 minute. Add the drained beans and stock. Stir well, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until beans are tender and start to thicken (about 2 hours). If the beans become too thick and dry, add more water, about 1/4 cup at a time.
Remove from heat. With the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.
Return to heat and cook until the beans are tender and creamy, about 15 to 20 minutes. Remove from the heat and discard the bay leaves. Serve over rice and garnish with green onions. Serves 10.