Red Beans and Rice
User Reviews
5
Red Beans and Rice
Description
Red Beans and Rice involves soaking dried red beans overnight to ensure an even, creamy texture after cooking. The beans are simmered in a heavy pot with smoked ham hock and sliced andouille sausage, alongside a ‘holy trinity’ of chopped onion, green bell pepper, and celery, plus garlic. Tomato paste and a spice blend including Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and thyme add layers of warmth and complexity while infusing the broth with flavor.
The beans slowly tenderize for 1.5 to 2 hours until creamy but still intact. Removing the ham hock, shredding the meat back into the pot, and seasoning with salt and pepper completes the savory base. This is served atop a simple buttered and salted long grain white rice, which balances the spices and meatiness.
This traditional dish offers a filling and flavorful meal that highlights the smoky richness of the sausage and ham hock combined with the aromatic vegetables and balanced spices. It is popular in Southern U.S. cuisine and well suited for gatherings or comforting family meals.
The recipe can also be adapted to slow cooking without soaking beans first, and water or broth may be adjusted to maintain a thick consistency. Using andouille sausage is recommended for its characteristic spice and smokiness.
Ingredients
- 1 pound red beans dried
- ¼ cup olive oil
- 13 ounces andouille sausage sliced about ½-inch thick
- 1 large onion chopped (2 cups chopped)
- 1 medium green bell pepper chopped
- 1 large celery chopped, rib
- 6 cloves garlic finely chopped or minced
- 2 tablespoons tomato paste
- 2 teaspoons italian herb blend dried
- 1 teaspoon Cajun seasoning
- ½ teaspoon cumin ground
- ½ teaspoon paprika
- 1 pinch cayenne pepper or to taste, optional
- 3 prigs thyme
- 1 ham hock or ham shanks, about 1 ½ - 2 pounds, smoked, meaty
- 6 cups water
- 2 bay leaf
- ¼ cup parsley fresh chopped
- 2 tablespoons green onions chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, cracked
Instructions
- Rinse beans then soak in a large bowl with water overnight. When ready to cook, drain the soaked beans, give them a rinse and set aside.
- Heat oil in a large heavy based pot over medium-high heat. Fry sausage until slightly browned while stirring occasionally, about 5 minutes. Add onion, bell pepper, celery and garlic, sauté for 3 to 4 minutes until soft and fragrant.
- Season with tomato paste, Italian herbs, paprika, cajun seasoning, cumin, paprika, cayenne and thyme sprigs. Sauté, stirring occasionally, for a further minute.
- Add the ham hock, water and pre-soaked beans. Season with a pinch of salt to taste (only add about ⅛ teaspoon to start with) and black pepper. Bring to a boil, then reduce heat to low and cover pot. Let simmer while stirring occasionally so that the beans don't stick to the bottom of the pot, for about 1 ½ - 2 hours or until beans are tender
- Carefully remove ham hock and shred meat off the bone. Stir the meat back into the pot and discard bone.
- Add parsley and simmer for a further 10 minutes. Taste test and adjust seasonings accordingly. Discard bay leaves and thyme. Serve beans over rice with green onions and hot sauce (or Tabasco sauce).
Notes
- Red beans can be cooked in a slow cooker without soaking; brown sausage and sauté vegetables first, then cook on high for 6-8 hours with extra water.
- Use andouille sausage for authentic smoky, spicy flavor; substitute ham hock with smoked broth if desired.
- Prepare rice with butter and salt to serve with the beans, cooking until just tender and fluffy.
- Monitor liquid levels during cooking to maintain a creamy, not watery texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 833mg | 35% |
| Potassium | 1.528mg | 0% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 28mg | 31% |
| Calcium | 118mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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