Red Beans and Rice
A classic Creole comfort food dish featuring slow-simmered red beans with smoked ham hock and sausage, served over steamed rice.
12h 20m4Servings
Nutrition
722kcal
38gProtein
103gCarbs
18gFat
Ingredients
RED BEANS
Smoked Ham Hock
1 piece
Andouille Sausage
0.5 lb
Dried Kidney Beans
1 lb
Onion
1 piece
Celery
2 pieces
Jalapeno Pepper
1 piece
Garlic
4 cloves
Bay Leaf
2 pieces
Cayenne Pepper
½ tsp
Black Pepper
1 tsp
Salt
To taste
to taste
Water
8 cups
FOR SERVING
Cooked White Rice
2 cups
Hot Sauce
OptionalOptional, to taste
1 tbsp
Green Onions
Chopped, for garnish
2 pieces
Equipment
Dutch Oven
Instructions
1Prepare the Meats and Vegetables
20m
20mDice the Vegetables
Finely dice the onion, celery, and jalapeno pepper. Mince the garlic.
Slice and Dice Sausage
Slice the andouille sausage into 1/2-inch rounds, then cut the rounds in half. If the pieces are long, slice them lengthwise and cut into bite-sized pieces.
Prepare Ham Hock
Rinse the smoked ham hock under cold water.
2Brown the Meats and Sauté Aromatics
15m
15mRender Sausage Fat
Heat a tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned and fat has rendered.
Sauté Vegetables
Add the diced onion, celery, jalapeno, and minced garlic to the pot with the sausage. Cook, stirring frequently, for about 5-10 minutes, until the vegetables are softened and translucent.
Add Spices and Bay Leaves
Stir in the cayenne pepper and black pepper. Add the bay leaves.
3Simmer the Beans
4h
4hAdd Beans and Liquid
Add the rinsed and drained kidney beans and the smoked ham hock to the pot. Pour in enough cold water (or broth) to cover everything by about 2 inches (approximately 8 cups).
Bring to a Boil
Increase the heat to high and bring the mixture to a rolling boil.
Skim Foam
As the beans come to a boil, skim off any foam that rises to the surface using a ladle or spoon.
Reduce Heat and Simmer
Reduce the heat to low, cover the pot, and maintain a gentle simmer. Cook for 3-4 hours, or until the beans are very soft and tender, and the ham hock is falling off the bone. Stir occasionally, scraping the bottom of the pot to prevent sticking.
Mash Some Beans
About halfway through the cooking time (around 1.5-2 hours), use the back of a spoon or a potato masher to mash about half of the beans against the side of the pot. This will help thicken the stew.
Season and Adjust
Once the beans are tender, remove the bay leaves and the ham hock. Shred the meat from the ham hock, discard the bone and skin, and return the shredded meat to the pot. Taste and adjust seasoning with salt and more cayenne pepper if desired. If the beans are too thick, add a little more water or broth. If too thin, continue to simmer uncovered for a bit longer.
4Serve
5m
5mPrepare Rice
Cook white rice according to package directions. Fluff with a fork.
Plate the Dish
Ladle a generous portion of the red beans and rice into warm bowls. Top with a mound of steamed white rice.
Garnish
Garnish with chopped green onions and a drizzle of hot sauce, if desired.
Tips
For a richer flavor, use chicken or ham broth instead of water.
If you don't have a smoked ham hock, a smoked turkey leg or a piece of salt pork can be substituted.
The longer these beans simmer, the more tender and flavorful they become. Don't rush the process!
Leftovers store well and often taste even better the next day.