R – Red Beans and Rice Grits with Eggs and Andouille

Red Beans and Rice Grits with Eggs and Andouille

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.


Red Beans and Rice Grits with Eggs and Andouille

From Esquire
Chef Lee Richardson, Ashley’s, Little Rock



Red Beans

  • 1 lb dry red kidney beans, picked over
  • 2 qt water + 2 qt water + 1 qt chicken stock
  • Vegetable mix (all trimmed, peeled, and chopped):
  • 1 onion
  • 3 ribs celery stalk (with leafy green tops)
  • 1 green bell pepper
  • 6 cloves garlic
  • 1/2 lb good-quality smoked ham, diced
  • 1 lb smoked ham hocks
  • 1 bay leaf
  • 2 tbsp Creole seasoning
  • 2 tbsp Lea & Perrins Worcestershire sauce
  • 1 tsp Tabasco sauce
  • a dozen turns freshly ground black pepper
  • 3 tsp coarse salt

Rice Grits

  • 1 cup long-grain white rice
  • 4 cups water
  • 1 tsp salt
  • 3 tbsp unsalted butter

Have Ready to Serve

  • Poached or loose sunnyside- up eggs
  • grilled Andouille sausage
  • chopped green scallions


Red Beans

  • Place the beans and 2 qt water in a small stockpot over high heat and bring to a boil. Remove from heat and cover for 30 minutes. Drain the water from the beans and add 2 qt fresh water and the stock along with all other ingredients except the salt. Bring to a boil and reduce to a simmer; cook for 90 minutes.
  • Add the salt and crush some of the beans with a potato masher. Continue to simmer for another 30 minutes. Remove ham hocks (strip off and return any meat to the pot) and keep beans warm.
  • At this point, you can remove half the red beans, cool, and freeze for future use.


  • In a clean coffee grinder or small food processor, grind the rice into a meal. Bring the water to a boil with the salt and 1 tbsp of the butter. Slowly whisk the rice meal into the boiling water and continue to whisk until the mixture begins to thicken and spit at you. Lower the heat and continue to stir for about three minutes. Cover and reduce heat to low, cooking until thick and creamy, about 15 minutes. Stir in the remaining butter.

To serve: Ladle about 1 cup beans into a bowl and top with about 1/2 cup rice grits. Top the grits with eggs and serve with a piece of grilled Andouille and some freshly chopped scallions

Please see actual website for pictures and detailed instructions – Esquire

Please share your favorite recipes and enjoy the A-Z Challenge.


2 responses

  1. I’ve never tried a grit – I’m in the Uk, but your recipe for F sounds delicious. Nice to meet and connect through atozchallenge. http://aimingforapublishingdeal.blogspot.co.uk/

    1. Thanks for stopping by. My apologies for the delay, I joined the AF Reserves and had to attend several months of training.
      You will love grits as long as they are cooked right!

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