Southern Red Beans and Rice
Savor the taste of the South with our Southern Red Beans and Rice recipe. This hearty, nutritious meal is perfect for weeknight dinners and brings an authentic taste of Creole cuisine to your table. Packed with protein and flavor, this dish is both budget-friendly and satisfying.
Prep time: 20 minutesCook time: 2 hours 30 minutesServes: 8
Ingredients
1 lb red beans, dried
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 smoked ham hock
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 bay leaves
8 cups water
4 cups cooked white rice
1/4 cup green onions, sliced for garnish
1/4 cup fresh parsley, chopped for garnish
Instructions
1. Rinse and sort the red beans, discarding any debris.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery, and sauté until the vegetables are tender, about 5 minutes.
3. Add minced garlic and sauté for an additional minute.
4. Add the rinsed beans, smoked ham hock, salt, black pepper, cayenne pepper, bay leaves, and water to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 to 2.5 hours, or until beans are tender, stirring occasionally.
6. Remove the ham hock from the pot, shred the meat, and return it to the beans.
7. Adjust seasoning to taste and remove bay leaves.
8. Serve the red beans over hot cooked rice, garnished with green onions and parsley.
Storage
Store leftover beans and rice separately in airtight containers in the refrigerator for up to 4 days.
Reheating
Reheat red beans in a saucepan over medium heat, adding a little water if necessary. Reheat rice in the microwave or on the stovetop.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
