Description

This Red Beans & Rice isn’t just a meal—it’s a mood. Slow-simmered to creamy perfection with smoked sausage, ham hocks, and the holy trinity of Cajun cooking, this pot feeds a crowd, freezes like a dream, and wraps you in Southern warmth with every bite. Whether it’s a Monday tradition or a cozy weekend cook-up, this dish brings the French Quarter straight to your kitchen. Let’s jazz up your dinner plans!

Ingredients

Scale

2 lbs dried red beans, soaked
4 tbsp olive oil or bacon grease
2 cups celery, 2 onions, 2 green bell peppers – chopped
12–16 garlic cloves, minced
2 ham hocks + 2 lbs smoked ham, diced
1 lb Andouille + 1 lb hot sausage
2 tsp kosher salt + 1 tsp black pepper
4 tsp fresh thyme (or 1 tsp dried), 6 bay leaves
2 tbsp Worcestershire sauce
2 tbsp Creole seasoning
4 tbsp chopped parsley
Cold water (to cover)
Cooked white rice, hot sauce, pickled okra (for serving)

Instructions

Soak Beans: Overnight or quick soak (boil 2 mins, rest 1 hr). Drain.
Sauté Base: In large Dutch oven, heat oil. Add celery, onion, bell pepper, garlic. Sauté 10 mins.
Meat Time: Add hocks, diced ham, sausages. Sear 2–3 mins. Stir in beans, spices, herbs, Worcestershire.
Simmer Low & Slow: Cover with water (2″ above). Boil, then reduce to low. Simmer 2.5–3 hrs, stirring occasionally.
Final Touches: Remove hocks, shred meat, discard skin. Stir back in. Adjust seasoning. Let rest 15 mins.
Serve: Ladle over hot rice, garnish with parsley, hot sauce, and okra.

Notes

✅ Mash a few beans for creamier texture
✅ No ham hocks? Use smoked turkey legs
✅ Vegetarian? Use mushrooms, smoked paprika & soy sauce
✅ Instant Pot: Pressure cook soaked beans 30 mins, natural release
✅ Freeze flat in bags for quick weeknight magic

Prep Time: 20 mins
Cook Time: 3 hrs

Nutrition

Calories: 420 Cal Per Serving
Fat: 24g
Carbohydrates: 30g
Protein: 26g