Prepare to embark on a culinary journey that will transport you straight to the heart of the Deep South with this mouthwatering red beans and rice recipe! If you've ever craved a dish that combines rich, hearty flavors with generations of Southern cooking tradition, you're in for a treat that will make your taste buds dance and your kitchen smell like pure comfort. This isn't just a recipe – it's a celebration of Southern hospitality, slow-cooked to perfection and guaranteed to become your new favorite comfort food.
Prep Time: 10 mins
Cook Time: 120 mins
Total Time: 130 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 lb red beans, soaked overnight
- 1/2 lb smoked sausage, sliced
- 1/2 lb ham hocks
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked rice
- 1 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Rinse the red beans thoroughly after overnight soaking, discarding the soaking water. Drain and set aside.
- In a large heavy-bottomed pot or Dutch oven, brown the ham hocks over medium-high heat until they develop a golden exterior, about 5-7 minutes. Remove and set aside.
- In the same pot, sauté the sliced smoked sausage until it releases its oils and develops a slight char. Remove and set aside with the ham hocks.
- Add chopped onions, bell peppers, and celery to the pot. Sauté in the rendered sausage fat until vegetables are soft and translucent, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn.
- Return ham hocks and sausage to the pot. Add soaked red beans, chicken broth, cayenne pepper, salt, and black pepper.
- Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer slowly for
- 5 to 2 hours, stirring occasionally to prevent sticking.
- As beans cook, periodically mash some beans against the pot's side to create a creamy texture. The beans should become tender and start breaking down.
- Check seasoning midway through cooking, adjusting salt, pepper, and cayenne to taste.
- When beans are creamy and meat is falling off the ham hocks, remove hocks. Pull meat from bones, chop, and return to the pot.
- Serve hot over fluffy white rice, ensuring each serving has a mix of beans, sausage, and ham.
Tips
- Soak Those Beans: Always soak your red beans overnight to ensure even cooking and better digestibility. Discard the soaking water to reduce potential digestive issues.
- Low and Slow is the Way to Go: Patience is key with this recipe. The longer you let the beans simmer, the more tender and flavorful they become.
- Mashing Technique: Don't be afraid to mash some beans against the pot's side during cooking. This creates a wonderfully creamy texture that's signature to authentic Southern red beans.
- Meat Matters: Use high-quality smoked sausage and meaty ham hocks for maximum flavor. The rendered fat adds depth to the entire dish.
- Seasoning is Everything: Taste and adjust your seasonings throughout the cooking process. The cayenne pepper can be adjusted to your heat preference.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Rice Recommendation: Serve over fluffy white rice and consider making extra for those inevitable second helpings!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 65mg
