Chef Paul's Red Bean S and Rice With Ham Hocks

READY IN: 27hrs




  • Cover the beans with water 2" above beans.
  • Let stand overnight.
  • Drain just before using.
  • Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
  • Cover and bring to a boil over high heat.
  • Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
  • Remove ham hocks from pan and set aside.
  • Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
  • Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
  • *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
  • Add the ham hocks and cook and stir 10 minutes more.
  • Serve immediately over hot, white rice.