Savory Smoky Red Beans and Rice
Experience the rich flavors of New Orleans with this delightful Savory Smoky Red Beans and Rice, guaranteed to impress your family and friends. Perfectly seasoned and simmered to creamy perfection, this hearty dish features tender red beans, smoky sausage, and a hint of spice, all cooked to evoke a southern comfort you won't forget. Any lazy day spent preparing this recipe is well worth it, as it fills your home with an enticing aroma and leaves you with a plateful of deliciousness. Serve it with fluffy steamed rice to soak up the flavorful broth, and enjoy every spoonful of this comforting classic.
N/A
Servings
325
Calories
15
Ingredients
Ingredients
Vegetable oil
2 tablespoons (None)
Onion, chopped
1 cup (Chop)
Bell pepper, chopped
1 (Chop)
Celery, chopped
1/2 cup (Chop)
Salt
1 teaspoon (None)
Cayenne pepper
1/2 teaspoon (None)
Black pepper, freshly ground
1/4 teaspoon (None)
Dried thyme
1 teaspoon (None)
Bay leaves
2 (None)
Smoked ham hock
1 (None)
Smoked sausage
12 ounces (Cut cross-wise into 1/4 thick slices)
Dried red beans or red kidney beans
1 lb (Rinsed, sorted, soaked overnight, and drained)
Garlic, chopped
3 tablespoons (Chop)
Water
10 cups (None)
Steamed rice
To serve (Prepare as per package instructions)
Instructions
1
In a large saucepan, heat the vegetable oil over medium-high heat.
2
Add the chopped onions, bell pepper, celery, salt, cayenne pepper, black pepper, and dried thyme. Sauté for about 5 minutes until the vegetables are soft.
3
Stir in the bay leaves, smoked ham hock, and smoked sausage, continuing to sauté for an additional 5 to 6 minutes until the sausage is browned.
4
Add the rinsed and drained beans, chopped garlic, and 10 cups of water to the mixture. Bring to a rolling boil.
5
Once boiling, reduce the heat to medium and let the mixture simmer uncovered for about 2 hours, stirring occasionally. Check for dryness; add more water if needed to maintain a soup-like consistency.
6
After 2 hours, use a wooden spoon to mash about half of the mixture against the side of the pot, creating a creamy texture.
7
Allow the beans to continue simmering, stirring occasionally, for another hour or until creamy and soft. Adjust the water to achieve the desired soupiness, ensuring it's soupy but not watery.
8
Remove and discard the bay leaves before serving over a bed of steamed rice.
Nutrition Information
10g
Fat
50g
Carbs
17g
Protein
5.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Smoky Red Beans and Rice?
It is a hearty, New Orleans-style dish featuring tender red beans, smoky sausage, and a rich, creamy texture achieved through slow simmering and mashing.
What kind of beans are used in this recipe?
This recipe uses one pound of dried red beans or red kidney beans.
Do I need to soak the beans beforehand?
Yes, the dried beans should be rinsed, sorted, and soaked overnight, then drained before cooking.
What provides the smoky flavor in this dish?
The smoky flavor comes from both a smoked ham hock and 12 ounces of smoked sausage.
How do I achieve a creamy texture for the beans?
After simmering for two hours, use a wooden spoon to mash about half of the bean mixture against the side of the pot.
What vegetables make up the flavor base?
The base consists of chopped onions, bell pepper, and celery, which are sautéed together in vegetable oil.
What is the total simmering time?
The beans simmer for an initial two hours uncovered, and then for an additional hour after mashing some of the beans.
How much water is required for this recipe?
The recipe calls for 10 cups of water initially, with more added as needed to maintain a soup-like consistency.
Is this recipe spicy?
It has a hint of spice from 1/2 teaspoon of cayenne pepper and 1/4 teaspoon of freshly ground black pepper.
What herbs are used for seasoning?
The dish is seasoned with one teaspoon of dried thyme and two bay leaves.
How should the smoked sausage be prepared?
The smoked sausage should be cut cross-wise into 1/4-inch thick slices.
What should I do with the bay leaves?
You should remove and discard the bay leaves before serving the dish.
How much garlic is included?
The recipe requires three tablespoons of chopped garlic.
What is the recommended serving method?
Serve the red beans over a bed of fluffy steamed rice to soak up the flavorful broth.
How many calories are in a serving?
Each serving contains approximately 325 calories.
What is the protein content of this dish?
This recipe provides 17 grams of protein per serving.
How much fat is in one serving?
There are 10 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 50 grams of carbohydrates.
How much fiber does this dish provide?
There are 5.5 grams of fiber per serving.
Should the pot be covered while simmering?
No, the instructions specify to let the mixture simmer uncovered.
What should I do if the beans become too dry?
Check for dryness occasionally and add more water as needed to maintain a soupy but not watery consistency.
How long should I sauté the vegetables?
Sauté the onions, bell pepper, and celery for about 5 minutes until they are soft.
When do I add the garlic?
The chopped garlic is added along with the beans and water after the meats have been browned.
What type of oil is used?
Two tablespoons of vegetable oil are used for sautéing the initial ingredients.
How much celery is needed?
The recipe calls for 1/2 cup of chopped celery.
How much onion is required?
You will need 1 cup of chopped onion.
Can I use a slow cooker for this recipe?
While the primary instructions are for a stovetop, the recipe is tagged as a slow cooker meal, suggesting it can be adapted for one.
Is the ham hock eaten?
The ham hock is used primarily for flavor during the simmering process, though some may choose to pull off the meat and return it to the pot.
What is the first step in the instructions?
The first step is to heat the vegetable oil in a large saucepan over medium-high heat.
How do I know when the sausage is ready?
Sauté the sausage with the vegetables and ham hock for 5 to 6 minutes until it is browned.