Chelsea Corner Red Beans and Rice


Chelsea Corner Red Beans and Rice

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    Servings and Ingredients

    Serves 8
    1 lbs. dried small red beans, not kidney beans
    1 large yellow onion, chopped
    5 clove(s) garlic, minced or pressed
    1 ham hock, chopped, or 5 slices bacon, chopped
    2 tbsp. dried basil
    2 tsp. salt
    1 tbsp. finely ground black pepper
    ⅓ c. brown sugar
    2 dash(es) red pepper sauce
    2 bay leaves
    2 celery, chopped
    2 c. uncooked rice


    1. Rinse beans, but do not soak.
    2. Place beans in a large pot along with onion, garlic, ham hock or bacon, basil, salt, black pepper, brown sugar, red pepper sauce, bay leaves and celery.
    3. Add enough water to cover. Bring to a boil.
    4. Lower heat and simmer uncovered 3 to 4 hours or until beans are tender. Add more water as necessary to prevent sticking or beans drying out.
    5. Thirty minutes before serving, prepare rice according to directions.
    6. Remove 2 bay leaves from bean mixture.
    7. Serve red beans over rice with plenty of cooking juices and hot corn bread.