My sister gave me the recipe for this red beans and rice dish. This recipe is hearty and perfect for the chilly winter months. I cut up a small ham steak into cubes and added it for the last 20 minutes to give it a little more meat. Over cooked rice, please.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 11 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 2 cups dried red beans
- 1 tablespoon dried minced onion
- ½ teaspoon dried minced garlic
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 teaspoon celery seed
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 ham hock
- 1 pound smoked sausage, sliced
Instructions
- Pick over dried beans and soak them in water overnight.
- The next day, drain off the soaking water, and place beans in a large pot or slow cooker. Cover with water and stir in dried onion and garlic. Season with salt, sugar, celery seed, cumin, cayenne pepper, red pepper flakes, and bay leaf. Add in ham hock and push down into beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
- Stir in smoked sausage, simmer for 20 more minutes, and serve.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 1450 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I only had 1 cup red beans and one cup pinto. I cooked the seasoning, beans, etc in crockpot while I was at work. I didn’t have dried minced garlic or onion so I used powder at the same ratio. Once home I tasted it. It was slightly too salty for my taste so I sautéed some onions with the sausage and added about 1.5 Tbsp drown sugar to cut the salt. I also added okra for some greens. Paired well with cilantro rice.
I was pleasantly surprised at how the combination of flavors worked so well. I added a little corn starch slurry at the end with the sausage since I prefer a thicker consistency but fabulous recipe. Thanks for sharing. My picky eaters loved it.
I made mine in a quick version with 2 cans or red beans and 1 pound of sausage browned with 1/2 small onion and jarred minced garlic. This was amazing! The kids (11 and 15) love it!
I’ve been making this for years and I do it in the slow cooker, BUT be sure you boil your red beans for 10 minutes. They are the only bean that cannot be cooked strictly in the slow cooker, they contain a toxin that needs to be boiled out. Please be safe with your slow cooking, adults could likely stand the dose of toxins with just a bit of tummy discomfort , but you could put a little one in the ER with it.
Very good recipe and easy to make. I didn’t have a ham hock but it still turned out very well.
This is so simple and but tastes like you spent all day on it. It’s so flavorful and not loaded in tomato sauce but has really great flavor! I’ve been making red beans and rice for years but this is by far my favorite recipe for it. I soaked the beans overnight and cut up fresh garlic because I had it and yellow onion and used my instant pot which keeps it from drying out all day! Loved it…
1st time making red beans and rice, and to ever cook dry beans. This came out very delicious! I used tips from other reviewers as well. When I started my pot, I put everything in except for the sausage, fresh onions, and garlic. After a few hrs of simmering, I took my ham hock out and shredded the meat on it, put it back in the pot. Taste tested the beans and adjusted my seasonings. Wish I used two hocks, I didn’t realize how little meat there was on it, but that helped me determine how much sausage to use. After I did the ham hock, I sliced andouille sausages in halves and cooked that in a separate pan with diced onions. I like a crisp bite to my sausage, and when they were near done I added the garlic and let that cook down. Then added that to the bean pot with some Tony Chachure’s creole seasoning. It came out really salty after the creole seasoning, but I just stirred in a bit more water and let everything simmer for about another 45 mins to settle in. I started my white rice in the meantime. Everything came out so good! I didn’t even mashed any beans and it still had a thick bean gravy texture. I’d do this all over again, just with more ham hock meat.
I used chicken broth instead of water and bacon slices instead of ham hocks and it was delish! served as a side with baked chicken breasts the first night then for leftovers cut up chicken breast and mixed it in! it was awesome! my husband who never liked red beans and rice loved it!! thanks for sharing 🙂
superyummy!
4
Reminds me of my Grandma’s cooking! I haven’t tasted her hammocks and red beans for a very long time and I was wanting to find a recipe to bring back the loving memories. This recipe does it! I’ve made it 4 times now and I with every bite I’m taken back to her dinner table.
I thought I’d try this recipe because people were raving about the seasonings being so good. I know it’s not anywhere near authentic. The celery seed is very overpowering. My husband and I found it to be extremely salty. I’m going to have to stick to my authentic recipe.
This recipe really let me down. The flavors were uninspired & I felt unfinished. To make this the way that I would like it, I fell back onto my French culinary methods.
Great dish and a simple weeknight meal. The kids loved it and our family’s official foodie, Grandpa, gave it two thumbs up as well. I’ll be keeping this one!
This is an excellent recipe. I made it exactly as stated, except I used fresh garlic and onions. I also boiled my ham hock for a couple of hours before I added the beans to really get as much flavor as possible out of it. This is the easiest and most tastiest recipe for red beans and rice.
It was pretty good I feel it needs more seasoning, & I did not use sausages the only meat I used was ox-tails. My next time trying I will use sausages.
It turned out very well. I have been eating it for the past couple of days!! I did have cook for a very long time more than the suggest time in the slow cooker to get the thickness of “gravy” that the beans make.
This recipe is delicious! Just the way it is!
Yum. I added a little oregano and chopped onion. I also used no salt product to replace salt since I’m on a low salt diet. You could also use the ham seasoning instead of ham in a pinch. I think I’ll go easier on the cayenne pepper next time. I love it hot but a few people in our family can’t handle the heat. It was really spiced.
It was really good! I used fresh garlic and onion in my recipe. There was ham left on the bone but I also put in chorizo sausage instead of the turkey kielbasa. Mine came out fairly spicy because I used a little more cayenne than called for and put some Cajun seasoning in also. Fantastic recipe, I’d recommend it to everyone!
This was easy to make and turned out great! I used diced onion and minced garlic instead of dried just because I didn’t have it. Also, I took the advice from another reviewer and took the meat of the ham hock and discarded the bone after it simmered. FYI for those of you (myself included) that do not veer from a recipe, especially the first time it’s made. I will definitely be making this again.