Description

This classic Red Beans and Rice recipe is a comforting, hearty dish perfect for a family dinner. It features slow-cooked red beans simmered with smoked ham hock, smoky sausage, and a flavorful medley of vegetables and spices, served over fluffy jasmine rice. The recipe highlights traditional Southern flavors and techniques, delivering a dish rich in taste and warming goodness.

Ingredients

Scale

Beans and Meat

1 cup dried red beans (Rancho Gordo or Camellia, if possible)
1 smoked ham hock (about 6 ounces)
4 slices bacon (cut into ¼” slices)
7 ounces skinless smoked sausage (cut into 1-inch slices)

Vegetables and Spices

1 cup diced yellow onion (about ½ medium onion)
½ cup diced green bell pepper
1 celery stalk (diced)
1 bay leaf
1½ teaspoons sweet paprika
1½ tablespoons hot sauce (like Tabasco)
3 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon granulated sugar
Sliced scallions (green and white parts) for garnish
Fresh chopped cilantro for garnish

Liquids

1 quart chicken stock

Rice

1/3 cup canola oil
1 large yellow onion (diced)
¼ cup unsalted butter (softened)
1 bay leaf
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 cups uncooked jasmine rice
3 cups chicken broth

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Instructions

Preparation: Read through the full instructions and notes before starting to ensure familiarity with the process and ingredient requirements.
Cooking the Beans and Meats: Rinse the dried red beans and soak them overnight if possible for a softer texture. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the bacon slices and cook until crispy. Remove and set aside. In the rendered fat, add the smoked sausage slices and cook until browned. Remove and set aside with the bacon. Next, add the diced onion, green bell pepper, and celery to the pot and sauté until soft and translucent. Add the smoked ham hock to the pot along with the drained beans, bay leaf, sweet paprika, hot sauce, chicken stock, kosher salt, ground black pepper, and granulated sugar. Stir well and bring to a boil, then reduce to low heat, cover partially with a lid, and simmer gently for about 3 to 3.5 hours until the beans are tender and the mixture has thickened, stirring occasionally to prevent sticking.
Preparing the Rice: While the beans are simmering, heat canola oil in a separate pot over medium heat. Add the diced yellow onion and sauté until softened. Stir in the uncooked jasmine rice and cook for 2-3 minutes, allowing the rice to toast slightly. Pour in the chicken broth, add the bay leaf, kosher salt, black pepper, and butter. Bring to a boil, then reduce heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Final Assembly: Once the beans are cooked, remove the ham hock. Shred any meat from the ham hock and stir it back into the beans. Return the cooked bacon and sausage slices into the pot. Adjust seasoning as needed. Serve the red beans hot over a bed of fluffy jasmine rice. Garnish generously with sliced scallions and fresh chopped cilantro for added flavor and color.

Notes

Soaking the beans overnight shortens cooking time and improves texture.
If you don’t have smoked ham hock, smoked turkey wings can be used as an alternative.
Adjust the hot sauce to your preferred spice level.
For richer flavor, consider using homemade chicken stock.
Leftovers taste even better the next day as the flavors meld together.
Make sure to occasionally stir the beans while simmering to prevent them from sticking to the bottom of the pot.