Smoky Bourbon Barrel-Aged Red Beans and Rice

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Slow-simmered red beans infused with smoky bacon and bourbon, served over fluffy steamed rice for a comforting Southern-inspired meal. This Southern American-inspired rice and grain recipe, ready in about 125 minutes, pairs dried red kidney beans, bacon strips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried red kidney beans
• 4 strips, diced bacon strips
• 1 medium, diced (about 1 cup) yellow onion
• 2, diced (about 1/2 cup) celery stalks
• 1 medium, diced (about 3/4 cup) green bell pepper
• 3 cloves minced garlic
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 2 tbsp bourbon whiskey
• 4 cups chicken broth
• 1 1/2 cups long grain white rice
• 3 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2, thinly sliced for garnish scallions

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Instructions

1. Step 1: Rinse 1 cup dried red kidney beans and soak them in cold water for 6 hours or overnight. Drain and set aside.
2. Step 2: In a large pot over medium heat, cook 4 diced bacon strips until crisp, about 5 minutes. Remove bacon with a slotted spoon and leave rendered fat.
3. Step 3: Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper to the bacon fat. Sauté for 6 minutes until softened and aromatic.
4. Step 4: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper; cook for 1 minute until fragrant.
5. Step 5: Pour in 2 tbsp bourbon whiskey and allow to simmer for 2 minutes to burn off the alcohol.
6. Step 6: Add the soaked and drained kidney beans, 4 cups chicken broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer partially covered for 1 hour 30 minutes until beans are tender and sauce thickens.
7. Step 7: While beans cook, rinse 1 1/2 cups long grain white rice until water runs clear. Combine rice with 3 cups water and a pinch of salt in a saucepan, bring to boil, reduce to low, cover and cook 18 minutes until water is absorbed and rice is fluffy.
8. Step 8: Stir the reserved bacon back into the red beans. Serve beans ladled over the fluffy rice, garnished with 2 thinly sliced scallions.