Classic Red Beans and Rice
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 35 mins
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Servings
8
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Calories
378 kcal
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Course
Main Course
Classic Red Beans and Rice
Report
This recipe for Classic Beans and Rice is one of our all-time favorite dishes from Louisiana. If you don't have a ham bone, ask your butcher for ham hocks or ham bones. Simmering for several hours only requires a stir every now and then, but the end result is well worth the wait!
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Ingredients
- 1 lb dried red beans
- 1 ham bone or ham hocks, See NOTES
- 4 bay leaves dried or fresh
- 14 oz andouille sausage smoked, sliced, a generous cup
- ½ lb ham smoked, cubed, a generous cup
- 1 medium onion chopped
- 1 mediume tomato diced
- 2 jalapeños stemmed, seeded, and finely chopped
- 6 cloves garlic minced
- 2 tablespoon whole grain mustard
- ¼ cup red wine vinegar
- 1 tablespoon kosher salt
- 2 teaspoon thyme seeds dried
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- steamed white rice for serving
- scallions thinly slice, for garnish
- hot sauce for garnish
Instructions
- Soak the beans overnight and then drain. See NOTES for Quick Soak instructions.
- Combine the beans, 1 gallon of water (16 cups), ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
- Meanwhile, heat the oil in a pot or large skillet over medium-high heat. Add the sausage and ham and cook until lightly browned, about 8 to 10 minutes.
- Add the onion and peppers and cook until softened, 5 minutes more.
- Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
- Add the sausage mixture to the pot of beans. Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
- Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
- Remove the bones and bay leaves. Pick out any cartilage or bone that may have come from the ham bone.
- Serve over hot steamed white rice with sliced scallions and hot sauce.
Notes
- Watch the video for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Be sure to save (and freeze) your holiday ham bones so you can make this dish! If you don't have a ham bone handy, then look for ham hocks in the meat supermarket. Rib bones can also be used. If you can't get any bones, then add a couple of thick smoked strips of bacon (uncooked) to the simmering water. Remove before adding the sausage mixture.
- If you don't have time to soak the beans overnight, you can rinse them with water, and then place them in a pot and cover with water. Bring to a boil, turn off the heat, cover, and let them rest for at least one hour, and then proceed with the recipe. Canned beans can be used in a pinch, but, the taste and flavor won't be the same.
- Leftovers will keep covered in the fridge for up to 1 week. Freeze for 2 to 3 months. Reheat on the stove over medium heat until simmering and heated through.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
39g
(13%)
Protein
25g
(50%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
41mg
(14%)
Sodium
1514mg
(63%)
Potassium
1019mg
(29%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
271IU
(5%)
Vitamin C
11mg
(12%)
Calcium
64mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 1514mg | 63% |
| Potassium | 1019mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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