Back to Recipe Menu

Red beans & rice


  • Heat a little oil in a heavy-bottomed pan and sauté the bacon and chorizo for a few minutes until a little coloured. Remove and transfer to a bowl.
  • Heat a little more oil in the pan if needed and gently sauté the garlic, celery, carrot and onion until fairly tender, but not brown, stirring now and again.
  • Add the cayenne, ground cloves, allspice, dried oregano and thyme. Toss well and briefly cook to toast the spices.
  • Then return the bacon and chorizo to the pan, together with the bay leaves, kidney beans, a little less than a litre of stock and Tabasco to taste. Stir well, bring to the boil and cook for about 15-30 mins until the vegies are tender. Taste for seasoning.
  • Add the cooked rice and parsley. Toss and briefly cook to heat through.
  • Serve in individual bowls with a simple green salad dressed with lemon juice and a little olive oil on the side.
  • nb. Fresh herbs can be used instead of dried ones, if you like.


  • vegetable oil
  • 2-3 streaky bacon rashers, sliced
  • 2-3 chorizo, sliced
  • 4 garlic cloves, sliced
  • 2 celery stalks, sliced
  • 1 medium carrot, finely sliced
  • 1 large onion, finely sliced
  • ½ tspn cayenne
  • ½ tspn ground cloves
  • ½ tspn allspice
  • 1 heaped tspn dried oregano
  • 1 heaped tspn dried thyme
  • 2 bay leaves
  • 2 cans red kidney beans, rinsed & drained
  • 1 litre chicken stock
  • Tabasco
  • sea salt & freshly ground pepper
  • 200 gm Basmati rice, washed, drained well & cooked
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm