Red Beans & Dirty Rice

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1 pound of beef, braised to almost done and then shredded

1 green pepper, diced

4 c. water, lightly salted

2 c. red beans

2 c. rice (white or rice of choice)

2 c. chicken broth

1 ½ c chopped yellow onion

¼ c. ketchup

1 tbsp. minced garlic

1 tbsp. creole/Cajun seasoning

1 tbsp. butter

1 tbsp. dried parsley flakes

1 tsp. Worcestershire sauce

1 tsp. dried thyme

¼ tsp. dried basil

crushed red pepper to taste

lemon juice, just a splash

tabasco sauce to taste

salt at the end, only if needed


1. Place dried red beans in water and soak overnight. Pick out the floaters. Place the beans in a stock pot or crock pot and add the fresh 4 C water and boil on high heat until the beans begin to soften to fork-tender.

2. Add chicken broth and bring to a boil. Then add rice, onion, garlic, scallions, pepper, and butter and reduce heat to simmer until rice is almost done. Add the rest of the ingredients, except the meat, and cook very slowly, partially covered, for about 20 minutes. Stir the entire mixture every 3-5 minutes. Stir in the meat, cover, and turn off the burner. Stir before serving.

Bon Appetit!

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