Mel’s Red Beans & Rice


  • 6-7 slices of bacon – chopped
  • 1/4 cup olive oil
  • 1 diced yellow onion
  • 1 diced bell pepper (we used green)
  • 2 stalks celery diced
  • 1 bayleaf
  • 1 tbsp paprika
  • 1/2 tsp of your favorite hot sauce (we used Tabasco and did about 4-5 shakes)
  • 1/2 packet of pickled pork
  • 8 cups chicken stock (use 6 if you like your beans less soupy)
  • 1 tbsp & 1 tsp salt (we used kosher salt)
  • 1 tbsp sugar
  • 1 pack of red kidney beans (we love Camelia! )


1 – Soak the beans over night, or at least for a few hours.

2 – In a Dutch oven, cook bacon in olive oil, stirring often for about 3 to 5 minutes. Add onion, bell pepper, and celery, and cook until onion is translucent another 3 to 5 minutes. Then add bay leaf, paprika, and hot sauce.

3 – Add the beans to the pot and pour in chicken stock or broth. Bring contents to a boil. Skim foam from surface into cup.

4 – Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Stir occasionally so that beans don’t stick to the bottom of the pot. Take the bay leaf out and add sugar & salt at the end of the 4 hours.

5 – Serve over our Floyd’s Famous Rice recipe!


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