Classic Red Beans and Rice
Servings: 8
Calories: 378kcal
This recipe for Classic Beans and Rice is one of our all-time favorite dishes from Louisiana. If you don't have a ham bone, ask your butcher for ham hocks or ham bones. Simmering for several hours only requires a stir every now and then, but the end result is well worth the wait!
Print Recipe
Equipment
- Pot or Dutch oven for sautéing meats and veggies
- Large pot (or stock pot) for simmering water, beans, and everything else.
Ingredients
- 1 lb dried red beans
- 1 ham bone or ham hocks, See NOTES
- 4 bay leaves dried or fresh
- 14 oz andouille sausage smoked, sliced, a generous cup
- ½ lb ham smoked, cubed, a generous cup
- 1 medium onion chopped
- 1 mediume tomato diced
- 2 jalapenos stemmed, seeded, and finely chopped
- 6 cloves garlic minced
- 2 tablespoon whole grain mustard
- ¼ cup red wine vinegar
- 1 tablespoon Kosher salt
- 2 teaspoon thyme seeds dried
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- Steamed white rice for serving
- Scallions thinly slice, for garnish
- Hot sauce for garnish
Instructions
- Soak the beans overnight and then drain. See NOTES for Quick Soak instructions.
- Combine the beans, 1 gallon of water (16 cups), ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
- Meanwhile, heat the oil in a pot or large skillet over medium-high heat. Add the sausage and ham and cook until lightly browned, about 8 to 10 minutes.
- Add the onion and peppers and cook until softened, 5 minutes more.
- Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
- Add the sausage mixture to the pot of beans. Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
- Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
- Remove the bones and bay leaves. Pick out any cartilage or bone that may have come from the ham bone.
- Serve over hot steamed white rice with sliced scallions and hot sauce.
Video
Notes
Watch the video for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Be sure to save (and freeze) your holiday ham bones so you can make this dish! If you don't have a ham bone handy, then look for ham hocks in the meat supermarket. Rib bones can also be used. If you can't get any bones, then add a couple of thick smoked strips of bacon (uncooked) to the simmering water. Remove before adding the sausage mixture.
If you don't have time to soak the beans overnight, you can rinse them with water, and then place them in a pot and cover with water. Bring to a boil, turn off the heat, cover, and let them rest for at least one hour, and then proceed with the recipe. Canned beans can be used in a pinch, but, the taste and flavor won't be the same.
Leftovers will keep covered in the fridge for up to 1 week. Freeze for 2 to 3 months. Reheat on the stove over medium heat until simmering and heated through.
Nutrition
Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg