Red Beans and Rice
Prep Time: 8 hours | Cook Time: 2 hours, 35 minutes | Total Time: 10 hours, 35 minutes | Serves: 6
My husband was working out on the deck and came to the kitchen window, knocking for my attention. He could smell the sausage aroma coming out of the roof vent from my kitchen fan. If I have his approval on this recipe this early in the cooking process, surely it’s a good prospect that this recipe will win the hearts of those who eat it!
The spices in Red Beans and Rice are “generally” more Creole than Cajun. I know, you’re probably thinking, “Seriously?” Yes, there are some slight differences in the spice blends, but I did want to go as authentic as possible, so I followed the rules. I won’t go into my nerdiness of the specifics between Creole and Cajun seasonings. You’re welcome.
I learned very early in the launch of Pantry To Table that there are no tomatoes in Red Beans and Rice. I was quite thankful someone loved me enough to tell me I did it wrong. After reading quite a few recipes and other information, I understood the backbone and pride of this dish, and I hope I did it justice. Ridiculously full of flavor and textures, hearty and comforting at the same time, and a dish you want to make for company because it’s such a crowd-pleaser, I truly hope this recipe makes it to the top of your “most loved” recipe list.
Enjoy!
Red Beans and Rice
Creole Red Beans and Rice with Andouille sausage, cooked with ham hocks, creates the most amazing, hearty, comfort food.
Equipment
- Large Dutch oven or pot with a lid
Ingredients
- 1 pound dried red beans
- water, to cover beans
- 2 pounds andouille sausage, cut into slices
- 2 tablespoons neutral oil (avocado, vegetable, etc.)
- 1 yellow onion, diced
- 3 ribs celery, use leaves if attached, sliced
- 1 green bell pepper, seeded and diced
- 5 garlic cloves, minced
- 3/4 teaspoon ground white pepper
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried thyme leaves
- 3/4 teaspoon dried basil
- 1/2 teaspoon ground cayenne, optional
- 2 dried bay leaves
- 2 pounds ham hocks, see Notes
- 8 cups water (or vegetable stock)
- Sea salt, to taste
- Cooked long-grain white rice, for serving
- 1/2 cup Italian parsley, chopped
- 1/2 cup green onions, green and white parts, sliced
- Hot sauce, for serving, we prefer Crystal
Instructions
- Place the dried beans in a medium bowl, and pick out any shriveled beans or small pebbles and discard them.
- Pour enough clean water over the beans to cover them by 3 inches. Set aside at room temperature for 8 hours, or overnight.
- In a medium to large Dutch oven, or large pot, cook and brown the sausage over medium heat. Once all the slices are browned on both sides, remove them to a plate or bowl.
- Add 1 to 2 tablespoons of the oil to the Dutch oven, depending on how much grease is left in the pan from the sausage. You’ll want about 2 tablespoons total to cook the vegetables.
- Add the onions, celery, and bell pepper to the pan and cook until they become tender. Some caramelization is fine and good.
- Add the garlic, white pepper, paprika, oregano, onion powder, garlic powder, thyme, basil, and cayenne, if using. Stir for about 30 seconds, or until it becomes fragrant. Turn the heat down if necessary so you don’t burn the veggies.
- Add the bay leaves, ham hocks, and 8 cups of water to the pot. Bring to a simmer, place the lid on the pot and cook for 45 minutes. (If your ham hocks are huge and not submerged under the water, you can turn them over half way during the cooking time.)
- Carefully taste for seasoning and adjust as desired.
- Drain the soaked beans and lightly rinse. Add the beans and cooked sausage to the pot. Stir.
- Turn the heat down to low and simmer for 1 hour, uncovered.
- Check the beans for tenderness. If the beans are too firm, continue to cook until the desired tenderness. If desired, remove about a cup of the beans and mash them, then return them to the pot. Turn the heat off.
- Remove the ham hocks and pull off any meat and add back to the pot, if desired.
- Taste for any seasonings and adjust.
- To serve, place cooked rice in individual serving bowls. Ladle the bean mixture over the rice, and top with parsley and green onions. Serve very warm with hot sauce (optional).
Notes
Ham hocks need plenty of time to get tender and release their flavor. This is why you are cooking them without the beans first. If you added the beans and ham hocks together and cooked for two hours, the beans would overcook. Just not good. As much time and ingredients you are investing in this dish, you want it perfect! You can rinse the ham hocks to remove salt if you would like, but my recipe does not require that because I do not add salt to the water. I allow the smoky-saltiness of the ham hocks to flavor my liquid.
My oldest son suggested the addition of shrimp. Certainly not traditional, but I added 2 pounds of tail and shell off/deveined shrimp after removing the ham hocks from the pot. The shrimp needed about 5 to 7 minutes to cook, stirring often.
If you are determined to use canned beans…After cooking the sausage and removing them from the pot, place them into the refrigerator until ready to use. Cook the ham hocks in their liquid for 1 hour and 30 minutes. Add 3 cans of drained and rinsed red beans, along with the cooked sausage. Cook for another 20 to 30 minutes at a simmer. Serve with rice, parsley, green onions, and hot sauce.
Nutrition chart does not include any rice or additional salt.
Nutrition Facts
Red Beans and Rice
Amount per Serving
Calories
1168.31
% Daily Value*
Fat
71.2
g
110
%
Saturated Fat
24.48
g
153
%
Polyunsaturated Fat
3.6
g
Monounsaturated Fat
16.07
g
Cholesterol
228.88
mg
76
%
Sodium
1598.83
mg
70
%
Potassium
1777
mg
51
%
Carbohydrates
54.18
g
18
%
Fiber
22.15
g
92
%
Sugar
2.03
g
2
%
Protein
79.67
g
159
%
Vitamin C
28.37
mg
34
%
Calcium
273.46
mg
27
%
Iron
12.11
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
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