Chef Buster Holmes' Red Beans and Rice

Main Course

Recipe courtesy of Chef Buster Holmes, Chez Helene, New Orleans, LA

Serves 6

  • 1 lb red beans
  • 1 lb Smoked ham hock
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • salt and pepper and Creole seasoning to taste
  • 2 cloves garlic
  • 1/2 stick butter


Chef Buster Holmes' Red Beans and Rice




Pick through beans and remove any rocks. Wash beans and cover with water by a good three inches. Let soak overnight (adding more water to keep the beans covered), rinse, change the water and add onion, bell pepper, ham hock and garlic.
Cook on slow fire, in a heavy bottomed 6 qt. pot until done (about 2 hours). Add salt, pepper, and butter and cook 5 minutes.
Serve over rice with Louisiana hot sauce, French bread and butter.

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<p>This recipe will not produce Buster Holmes&#39;s legendary Red Beans. It does not contain celery, bay leaf, thyme, or oregano and it is cooked for far too little time.</p>

<p>Hi John-</p> <p>We checked into it online and this recipe is, indeed, attributed to Buster Holmes &nbsp;again and again on various websites. Are also looking for a hard copy of the book to check against. Lastly, we agree with you: It does not seem as though this recipe would produce a particularly complex pot of red beans.&nbsp;</p> <p>We would be delighted if you would share your personal recipe with us.</p> <p>K&amp;C</p>