Red Beans Poor Holler Style

Experience the rustic charm of Southern cooking with Red Beans Poor Holler Style, a hearty, budget-friendly dish that brings robust flavors to your table. This soulful recipe features tender, velvety red beans slow-simmered with smoky bacon or salt pork, aromatic onions, garlic, and a blend of fragrant spices like thyme and smoked paprika. Infused with the earthy essence of bay leaf and a hint of heat from optional cayenne pepper, this dish is pure comfort served over fluffy white rice. Perfect for feeding a crowd or savoring leftovers, it’s topped with crispy bacon, fresh green onions, and a dash of hot sauce for an irresistible finishing touch. With a few pantry staples and some patience, you’ll enjoy a rich, satisfying meal reminiscent of humble, wholesome Southern traditions.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound dried red beans
• 4 ounces bacon or salt pork, diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional)
• 6 cups chicken or vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups white rice, cooked (for serving)
• 2 green onions, sliced (for garnish)
• 0 hot sauce (optional, for serving)

Directions

Step 1

Rinse the dried red beans under cold water and remove any debris or broken beans. Place them in a large bowl, cover with water, and soak overnight (or for at least 8 hours). Drain and rinse before cooking.

Step 2

In a large pot or Dutch oven, cook the diced bacon or salt pork over medium heat until crispy and the fat is rendered, about 5-7 minutes. Remove the bacon pieces and set aside, leaving the fat in the pot.

Step 3

Add the chopped onion to the pot and sauté in the rendered fat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the soaked and rinsed beans to the pot, along with the bay leaf, dried thyme, smoked paprika, and cayenne pepper (if using). Pour in the chicken or vegetable stock and stir to combine.

Step 5

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the liquid has thickened slightly. If needed, add more stock or water to keep the beans submerged.

Step 6

Season the beans with salt and black pepper to taste. Discard the bay leaf before serving.

Step 7

Serve the red beans over a bed of cooked white rice. Garnish with the reserved crispy bacon, sliced green onions, and a splash of hot sauce if desired.

Nutrition Facts

Serving size	(2972.2g)

Amount per serving	% Daily Value*
Calories	3354.5

Total Fat 57.5g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat g
Cholesterol 124.7mg	0%
Sodium 9837.8mg	0%
Total Carbohydrate 530.8g	0%
Dietary Fiber 76.8g	0%
Total Sugars 19.1g
Protein 177.7g	0%

Vitamin D 0IU	0%
Calcium 622.8mg	0%
Iron 27.9mg	0%
Potassium 7761.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.4%

Protein: 21.2%

Carbs: 63.4%