From, "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 1 pound red kidney beans
  • Ham bone with generous amount of meat
  • 1 pound pepperoni, sliced
  • 1 bay leaf
  • Dash red pepper
  • Cumin powder to taste
  • 1 large onion, chopped
  • 1 clove garlic, chopped

     Wash and pick over beans.  Cover in cold water and soak overnight.  Cook pepperoni, onions, and garlic until slightly browned.  Add beans and water in which they have been soaked, then ham bone and more water to cover, bay leaf, red pepper and cumin powder to taste.  Cook slowly for several hours.

Cornbread goes well with red beans.


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