Red Beans and Rice


File this one under “recipes that don’t photograph well but are nothing short of perfection,” because that’s how I view this beauty.

While Josh loves pretty much everything I cook, there are a few dishes that he gets downright giddy when I offer to make. My bolognese is a surefire winner, as well as mulligatawny (which somehow I don’t have on here. Must remedy soon). I’d say that this recipe for red beans and rice is right up there in the top three.

This isn’t the only recipe for this dish that I’ve tried, mainly because this one seemed too easy and I felt that I needed to try some more complicated ones.

Sometimes, simple is best.

Red Beans and Rice (copied from Eat, Live, Run)

  • 1 lb dry small red beans (we use kidney beans)
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped (I omit this. Celery is gross)
  • 3 tsp minced garlic
  • 2 large bay leaves
  • 2 ham hocks (about 1 lb) (or pork neck bones, our favorite)
  • 2 tsp Creole seasoning (I love Tony Chachere’s More Spice, but it is quite spicy)
  • 2 tsp original Tabasco sauce (sometimes I use half original, half jalapeño/green Tobasco)
  • 2 tsp salt
  • 8 oz good quality smoked andouille sausage, roughly chopped

for serving—

  • 1 cup dry white rice
  • 2 cups water (I like to replace some of the water with broth from the beans)
  • 1/2 tsp salt
  • extra Tabasco sauce on the side!


The night before, rinse the beans under cold running water and then place beans in a large pot. Cover with cold water and let soak overnight.

A few hours before you’re ready to eat, drain the beans. Add the chopped yellow onion, chopped green pepper, celery, minced garlic, Creole seasoning, bay leaves and ham hocks in the same pot with the beans. Cover with fresh water about three inches above beans (I used a five quart pot and pretty much filled the thing to the top with water).

Turn the heat to high and cover pot with lid, letting about an inch open to let out steam. Once boiling, reduce heat to a simmer and cook for an hour and a half, stirring occasionally.

After an hour and a half, stir in Tabasco sauce, salt and chopped andouille sausage. Simmer slowly for another hour, stirring often at this point.

When the beans are done, the liquid should have gotten very thick (almost like a gravy texture) and the beans will almost look mashed. Remove the ham hock and the bay leaves and turn off the heat. Cover the pot again while you prepare the rice.

To make the rice, boil the rice, water and salt together. Cover and reduce heat to low. Simmer, covered, for 16-18 minutes (I actually use our rice cooker. Forever and always). Fluff rice with a fork when done and serve with the beans with additional hot sauce on the side.


4 thoughts on “Red Beans and Rice

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