Classic Red Beans and Rice

Classic Red Beans and Rice created by Lavender Lynn

This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
  • Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
  • Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
  • Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
  • Spoon the rice into bowls and top with the beans. Relax and enjoy!
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RECIPE MADE WITH LOVE BY

@LifeIsGood
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@LifeIsGood
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"This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe."
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  1. Lavender Lynn
    Classic Red Beans and Rice Created by Lavender Lynn
    Replies 1
  2. Lavender Lynn
    Such an all-American adventure! While one of us predictably found it too spicy, we all agreed the dish was perfectly delicious. The beans finally softened in the last hour, and the mashed beans created a nice sauce in a half-hour of final simmering. Be patient and give it the time it needs, and this dish will reward you with some good old Southern country comfort.
    Replies 1
  3. DailyInspiration
    Absolutely delicious! DH was soooo excited to hear that I was making this recipe and he loved the beans. Wouldn't and didn't change a thing. This recipe will certainly be my go-to recipe for this dish. : ) Adding this recipe to my Best Of 2020 file.
    Replies 1
  4. diner524
    Classic Red Beans and Rice Created by diner524
    Reply
  5. diner524
    Wonderful, tasty beans and rice!!! I made this as written except I omitted the green peppers, due to DH's dislike and added sliced celery, and seasoned with several shakes of cayenne pepper but less then called for in the recipe, big whimp lol. I also used smoke sausage, as was stated in the intro, but then noticed in the ingredients it said andouille sausage, but I stuck with the smoke sausage as I already had a skinless unopened package. This has a fantastic flavor from all the seasonings and veggies. Served ours over rice and sprinkled it with some sliced green onions. I made this over two days, so it does take some time with soaking the beans etc. but so worth the time. Thanks for sharing the recipe!!! Made for PRMR Tag Game.
    Reply
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