Savory Southern Red Beans and Rice
Indulge in the rich, comforting flavors of Savory Southern Red Beans and Rice, a classic dish that brings a taste of Louisiana straight to your table. This recipe features tender red beans simmered with a succulent ham hock and smoky sausage, creating a hearty, satisfying experience that’s perfect for family gatherings or a cozy weeknight meal. The beans are infused with a medley of aromatic spices and herbs, ensuring each spoonful is bursting with flavor. Cooked rice forms the perfect base, soaking up the delicious broth and making for a filling dish that’s as nutritious as it is delicious. Prepare the beans the night before for a hassle-free cooking experience, and enjoy a taste of Southern hospitality in your own home.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Dried red beans
1 lb (Rinsed and soaked overnight)
Vegetable oil
1 tablespoon (For cooking)
Yellow onion
1 cup (Chopped)
Green bell pepper
1/2 cup (Chopped)
Garlic
2 tablespoons (Minced)
Smoked sausage
1/2 lb (Casings removed and cut into 1/4 inch pieces)
Kosher salt
1 teaspoon (For seasoning)
Creole seasoning or Emeril's Original Essence
1 teaspoon (For flavor)
Cayenne pepper
1/2 teaspoon (For heat)
Black pepper
1/2 teaspoon (Freshly ground)
Dried thyme
1 1/2 teaspoons (For herb flavor)
Bay leaves
3 (For flavoring)
Ham hock
1 lb (For flavor)
Chicken stock
2 1/2 quarts (For cooking liquid)
Cooked rice
3-4 servings (To serve with)
Instructions
1
Begin by rinsing the dried red beans under cold water in a colander, discarding any broken beans or small pebbles. Place the beans in a large bowl and cover them with water by about 2 inches. Soak overnight for at least 8 hours. If you’re short on time, you can use the quick soak method by bringing the beans to a boil in a pot of water for 2 minutes, then removing from heat and letting them sit, covered, for 1 hour.
2
In a large, heavy stockpot, heat the vegetable oil over medium-high heat. Add the chopped yellow onion, green bell pepper, and minced garlic to the pot. Sauté for about 4 minutes, or until the vegetables are softened and fragrant.
3
Stir in the smoked sausage, kosher salt, Creole seasoning, cayenne pepper, black pepper, dried thyme, and bay leaves. Cook for an additional 4-5 minutes, allowing the sausage to brown and release its flavors. Then, add the ham hock and cook for 3 more minutes.
4
Drain the soaked beans and add them to the pot. Pour in chicken stock until the mixture is covered by about 1 inch. Bring this to a boil over high heat, then reduce the heat to medium-low. Allow the mixture to simmer uncovered, stirring occasionally, for approximately 2 hours or until the beans are tender.
5
Once the beans are tender, remove the bay leaves and mash about a quarter of the bean mixture to thicken the broth. Carefully take out the ham hock and let it cool slightly. Remove the meat from the bone, discarding any skin or bone fragments, and return the meat to the pot. Heat through, adjusting seasoning to taste.
6
To serve, spoon cooked rice into bowls and generously top with the flavorful red bean mixture. Enjoy the dish warm and savor every bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Southern Red Beans and Rice?
It is a classic Louisiana-style dish featuring tender red beans simmered with a ham hock and smoky sausage, served over a bed of fluffy rice.
What type of beans are used in this recipe?
The recipe calls for one pound of dried red beans.
How long should I soak the dried red beans?
The beans should be soaked overnight for at least 8 hours in a bowl covered by about 2 inches of water.
Is there a faster way to soak the beans?
Yes, you can use the quick soak method by boiling the beans for 2 minutes and then letting them sit covered for 1 hour.
What vegetables form the aromatic base of this dish?
The base consists of chopped yellow onion, green bell pepper, and minced garlic.
How much garlic is required for this recipe?
This recipe uses 2 tablespoons of minced garlic.
What kind of meat provides the smoky flavor?
The smoky flavor comes from 1/2 pound of smoked sausage and a 1 lb ham hock.
What specific seasonings are used to flavor the beans?
The seasonings include Creole seasoning, cayenne pepper, black pepper, dried thyme, and kosher salt.
How much chicken stock is needed?
The recipe requires 2.5 quarts of chicken stock to serve as the cooking liquid.
How long do the beans need to simmer?
The mixture should simmer uncovered for approximately 2 hours or until the beans are tender.
How do I make the bean broth thicker?
Once the beans are tender, mash about a quarter of the bean mixture directly in the pot to thicken the broth.
What should I do with the ham hock after cooking?
Remove the ham hock from the pot, shred the meat from the bone, and return the meat to the beans while discarding the bone and skin.
Are the bay leaves left in the dish for serving?
No, the 3 bay leaves should be removed from the pot before mashing the beans and serving.
How is the dish traditionally served?
Spoon 3-4 servings of cooked rice into bowls and generously top with the red bean and meat mixture.
What is the recommended preparation for the smoked sausage?
The casings should be removed and the sausage should be cut into 1/4 inch pieces.
Can I use Emeril's Original Essence in this recipe?
Yes, the recipe suggests using either Creole seasoning or Emeril's Original Essence for flavor.
What is the first step in preparing the dried beans?
Rinse the dried red beans under cold water and discard any broken beans or small pebbles.
How much vegetable oil is used for sautéing?
One tablespoon of vegetable oil is used to sauté the onion, bell pepper, and garlic.
Does this recipe use fresh or dried thyme?
The recipe specifies using 1.5 teaspoons of dried thyme.
Is the stockpot covered while browning the meat?
No, the meat and vegetables are sautéed and browned in an open stockpot over medium-high heat.
How much cayenne pepper is included for heat?
The recipe uses 1/2 teaspoon of cayenne pepper.
Should the chicken stock completely cover the beans?
Yes, you should pour in the chicken stock until the mixture is covered by about 1 inch.
What kind of onion works best?
The recipe recommends using 1 cup of chopped yellow onion.
How long do you sauté the onion and peppers?
Sauté the onion, green bell pepper, and garlic for about 4 minutes until softened.
Can I adjust the final seasoning?
Yes, once the meat is returned to the pot, you should heat it through and adjust the seasoning to your personal taste.
Is this a good meal for a weeknight?
Yes, it is described as a cozy weeknight meal that can be prepared with a hassle-free experience if the beans are soaked the night before.
What color bell pepper is used?
The recipe uses 1/2 cup of chopped green bell pepper.
How many bay leaves are needed for flavoring?
The recipe calls for 3 bay leaves.
Is the rice cooked in the same pot as the beans?
No, the rice is prepared separately and used as a base for serving the bean mixture.
What should I do if the beans are still hard after 2 hours?
Continue to simmer the beans until they reach a tender consistency before mashing and serving.