Emily's famous red beans and rice from Shaya: An Odyssey of Food, My Journey Back to Israel (page 197) by Alon Shaya

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • brandi_elvop8 on March 06, 2026

    This is my go to red beans and rice recipe. Made a huge batch for a potluck and everyone loved it.

  • hirsheys on October 26, 2025

    These were solid, but less amazing than the white beans that I made using the recipe I found from TikTok (AdriannaGuillory). Wouldn’t make again just because hers were just as fussy and better. (Less seasoning in these, which was really the main difference.)

  • kbrooks on August 11, 2025

    Wowza! Everything previous notes said and more! I pretty much let this simmer most of the day. Didn't make the rice this time but will next time. Served with cheese biscuits and a green salad. Wouldn't change anything in the recipe.

  • Apepin on April 05, 2022

    Excellent recipe.

  • pattyatbryce on January 09, 2022

    Absolutely perfect.

  • TrishaCP on March 14, 2019

    This is my new standard red beans recipe. This was seriously amazing. I soaked my beans overnight but after three hours of cooking they were still pretty toothsome. So I put them in the instant pot for 5 minutes and then they were perfect. Since I halved the recipe (but couldn’t half the ham bone) my beans were seasoned just fine without additional salt. We did make the rice with onions, and it was a very welcome accompaniment.

  • Lsblackburn1 on December 29, 2018

    Awesome recipe for a lazy holiday week! Easy to prepare, just requires a time commitment. I may have oversalted- doesn’t need much because of the ham hock.

  • PanNan on December 02, 2018

    The depth of flavor in this red beans recipe is wonderful. Taking the time to soak the beans overnight and slowly simmering them on the stove all afternoon delivers a soft and creamy texture where the ingredients have nearly melted together. Serving it over the rice topped with freshly sliced scallions takes this over the top.

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