Red Beans and Rice Recipes

Make no mistake, beans and rice are an extremely healthy meal. One of the reasons to put dry beans on to cook all day is undercooked beans will make you sick. Undercooked rice will do the same.

Be sure you test the beans by taking a few from different areas of the pot, allowing them to cool to the touch, and smashing them between your thumb and forefinger. They should smash completely and easily. The only thing left intact should be the skin. I always cook my beans a minimum of 4 hours and usually 6 hours. The bean packages suggest 1.5 - 2 hours, but my beans have never been done after that cooking time. A long cooking time also makes red beans a great Crockpot dish.

Rice cooked according to package instructions or in a rice cooker is sufficient.

If you don’t have time for dry beans to cook thoroughly, use canned beans. They are completely cooked right out of the can. Instant rice is also readily available.

Here’s an article about why undercooked beans (legumes) and rice (grains) make you ill.