Advertisement
Red Beans and Rice with Ham Hock is the kind of soul-warming Southern comfort that fills your home with slow-cooked goodness and your heart with peace. Smoky, creamy, rich, and cooked low and slow just like Grandma did, this dish tastes like love passed down through generations. Every bowl feels like a warm hug after a long day.
Ingredients
- 1 lb dried red beans, rinsed
- 1 smoked ham hock
- 12 oz smoked sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 6 cups water or chicken broth
- Salt to taste
- Cooked white rice for serving
- Green onions for garnish
Advertisement
Instructions
In a large pot, heat a little oil over medium heat. Add the smoked sausage and cook until browned. Remove and set aside.
Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
Stir in the garlic and cook for 30 seconds.
Add the red beans, ham hock, thyme, paprika, Cajun seasoning, black pepper, and bay leaf.
Pour in the water or broth and bring to a boil.
Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until beans are tender and creamy. Add more water if needed.
Remove the ham hock, shred the meat, and return it to the pot.
Stir in the browned sausage. Taste and add salt if needed.
Mash some beans against the pot’s side to thicken the mixture if desired.
Serve hot over fluffy white rice and garnish with green onions.
Enjoy this smoky, creamy, comforting Louisiana classic.
[mashshare]
Advertisement
