Louisiana-Style Bacony Red Beans & Rice
with Scallions
- Wheat
Our chefs brought classic Louisiana flavors to this Black History Month-inspired play on red beans and rice. You'll simmer hearty red beans with bell pepper, scallions, tomato, cumin, and our Cajun Spice Blend until tender, then pile it all over fluffy white rice and finish with a sprinkle of crispy bacon and scallion greens.
Ingredients
1 unit
Green Bell Pepper
1 unit
Kidney Beans
4 ounce
Bacon
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
1 teaspoon
Celery Salt
1 teaspoon
Cumin
1 tablespoon
Cajun Spice Blend
1 unit
Tomato
2 unit
Scallions
2 tablespoon
Flour
(Contains: Wheat)
¾ cup
White Rice
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a small pot over medium-high heat. Add rice and a pinch of salt; toast, stirring frequently, until fragrant, 1-2 minutes.
Add 1¼ cups water (2¼ cups for 4 servings); bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Heat a medium dry pot over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully transfer bacon fat to a small bowl (you'll use it in Step 4). Wipe out pot.
While bacon cooks, wash and dry produce.
Core, deseed, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces.
In pot used for bacon, heat 2 TBSP reserved bacon fat (4 TBSP for 4 servings) over medium heat. TIP: If your bacon did not render enough fat, use oil or butter instead.
Slowly whisk in flour and cook, whisking, until no lumps remain and mixture is darkened and bubbling, 1-2 minutes. TIP: Mixture should have a toasty, nutty aroma.
Add bell pepper, scallion whites, Cajun Spice Blend, Fry Seasoning, cumin, half the celery salt, ¼ tsp sugar (½ tsp for 4), and pepper. Stir to coat. Cook, stirring occasionally, until veggies are softened and spices are fragrant, 2-3 minutes.
Add tomato paste to pot with veggies and cook, stirring, until combined and slightly darkened, 1-2 minutes.
Stir in diced tomato, beans and their liquid, and 1 cup water (2 cups for 4 servings). Bring to a boil, then lower to a simmer and cover. Cook, stirring occasionally, until thickened, 10-15 minutes.
Fluff rice with a fork.
Taste beans and season with more celery salt and pepper if desired.
Divide rice and beans between shallow bowls. Sprinkle with bacon and scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland and lacking depth, while others enjoyed the smoky, spicy taste. Many suggested adding more seasoning or hot sauce.
- Ease of prep: Relatively easy to make, though some found the cooking time longer than expected. A few struggled with the roux preparation.
- Suggestions: Consider adding andouille sausage or chicken for more protein and authentic flavor. Try using broth instead of water for richer taste.
- Portions: Generous servings; many had leftovers. Some felt it needed more beans or a better bean-to-rice ratio.
- Authenticity: Mixed opinions; some loved the Louisiana-style flavors, while others felt it wasn't true to traditional red beans and rice.
Reviews from our home cooks
Not bad. I like the method of cooking rice. The sauce was not bad either, but not what I'm used to. Louisiana style sounds about right. In regards to the bacon being the only meat in the dish, it throws me off guard. I did cook the bacon so it was still soft and flesh-like. And I also put some of the bacon in the sauce instead of only sprinkling it on top. The sauce was really plentiful since I added extra veggie and spices in it. I was able to make a second portion of rice to eat for leftovers with the sauce. It wasn't bad.
Awesome dish! Please know here in Louisiana we use bacon to flavor the beans and pot liquor but we always serve beans with sweet cornbread and smoked sausage
Growing up in South Louisiana, never added tomatoes in my red beans. Decided to try it and it was very good! Gave it a completely different taste and a good way to get more vegetables!
This recipe was good. However it really needed more beans, the fresh veggies out balanced the beans. 2 containers of beans would be preferable
Chopped up the bacon before it was too crispy and mixed it in. I think it was a good choice. Flavored it nicely.
Please add it to the rotation! I'm from New Orleans and this meal made my day! I added sausage.
Bacon had too much fat and had to add extra seasonings, but overall it was easy to put together and tasted great after a couple modifications!
This recipe was delicious and much easier to make than I thought it would be!
It was good. Large enough for 2 dinners, and then 1 lunch the next day. Smoked sausage would probably be a better protein than bacon for the future
Super great southern flavor! Added an andouille sausage to round out the meal. So good.
