Red beans and rice recipe is a classic Southern comfort food, rich in flavor and nutrients. Made with red beans, rice, and smoked ham hocks, this dish offers a tasty, hearty meal perfect for any occasion.

This guide will walk you through the steps to prepare and cook red beans and rice and provide valuable tips and tricks for the best results.

Red beans and rice with ham hocks plated in large black bowl

⬇️ Table of Contents

Ingredients
Instructions
What to Serve with Red Beans and Rice
How to Store Leftover Red Beans and Rice
Additional Tips for Perfect Red Beans and Rice
Watch How To Make
Nutrition
Posts To Visit
📖 Recipe Card
Rice Cooking Guide

Red beans and rice is a classic dish from Louisiana that can be made with ham hocks and Andouille sausage. It's a hearty, filling dish perfect for any time of year.

Red beans and rice are two of the world's most eaten foods. Beans are high in protein, and rice is high in fiber, which combines the two main building blocks needed to be healthy.

Have you heard all the talk about bone broths and stocks lately? The amazing health benefits? We are using one today, Beef stock.

Or, you could use homemade chicken stock or even good old water.

Ingredients

1 pound dried red kidney beans
2 smoked ham hocks (about 1.5 to 2 pounds)
1 link Andouille Sausage (smoked sausage)
2 cups long-grain white rice
4 cups water or chicken broth
1 tablespoon vegetable oil
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon Creole seasoning
2 bay leaves
Salt and pepper, to taste
¼ cup chopped fresh parsley
¼ cup chopped green onions (scallions)
Hot sauce, for serving (optional)
1 tablespoon🧈 Butter. Or beef marrow butter is a by-product of making homemade beef stock. The bone marrow butter sets up at the top of the pot when the beef stock completely cools down. The beef marrow butter is ready for the next day for use. Or use regular butter.

Instructions

How to Soak Dried Beans

Rinse the dried beans (kidney beans) in a colander under cold water, removing any stones or debris.
In a large bowl, add the soaked beans and enough water to cover them by at least 2 inches. Soak the beans for 6-8 hours or overnight.
After soaking, drain and rinse the beans, then set aside.

Time-saving tip: Use canned beans; rinse them off under cool water.

How to Cook the Rice

Rinse the rice in a fine mesh strainer under cold water until the water runs clear.
In a medium saucepan, combine the rice and 4 cups of water or chicken broth. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and set aside.

What to Do with the Ham Hocks

cooking ham hocks — Option: Roasting the ham hocks

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
Add the smoked ham hocks and cook, turning occasionally, until they are browned on all sides. This should take about 10 minutes.
Remove them from the pot and set them aside.

Cooking the Red Beans

In the same pot, add the chopped onion, bell pepper, and celery (holy trinity). Cook over medium heat, stirring occasionally until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the soaked and drained kidney beans, browned hocks, Louisiana style smoked sausage (Andouille Sausage ), creole seasoning / cajun seasoning, and bay leaves. Pour enough water into the pot to cover by about 2 inches, and cook beans to absorb the flavors.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 2-3 hours. Stir occasionally and add more water if needed to keep the beans submerged.
When the beans are tender, remove the ham hocks from the pot. Discard the bay leaves. Let the ham hocks cool slightly before removing the meat from the bones. Shred the meat and returned it to the pot.
Season the cooked red beans with salt and pepper to taste.

You can always substitute with canned red beans (cooked kidney beans).

What to Serve with Red Beans and Rice

Serve the red beans over cooked rice, garnished with chopped fresh parsley and green onions. Offer hot sauce on the side for those who prefer an extra kick of spice. Red beans and rice pairs well with a variety of dishes, including:

Cornbread or crusty French bread, perfect for sopping up the flavorful sauce
A simple green salad with a tangy vinaigrette dressing
Sautéed or steamed green vegetables, such as collard greens, green beans, or okra
Fried plantains or sweet potatoes for a touch of natural sweetness

How to Store Leftover Red Beans and Rice

Properly storing your leftover red beans and rice will ensure it stays fresh and delicious for future meals. Follow these steps to store your leftovers:

Allow the red beans and rice to cool to room temperature.
Separate the beans from the rice, storing them in separate airtight containers. This will prevent the rice from becoming soggy.
Refrigerate the leftovers within 2 hours of cooking. They will last for up to 4 days in the refrigerator.
To reheat, place the desired portion of beans in a saucepan and heat over low heat, stirring occasionally, until warmed through. If the beans have thickened, you can add a splash of water or broth to thin the sauce. Warm the rice in a separate saucepan or in the microwave.

Additional Tips for Perfect Red Beans and Rice

To ensure your red beans and rice with ham hocks turns out perfect every time, consider these additional tips and tricks:

Variations and Substitutions

If you don't have access to ham hocks, you can substitute smoked turkey legs or andouille sausage for a different smoky flavor.
For a vegetarian version, omit the ham hocks and use vegetable broth instead of water. You can also add smoked paprika for a hint of smokiness.
To add some heat, try including a diced jalapeño or a few dashes of cayenne pepper, or habanero.
Different rice options, like brown rice, basmati,

Cooking Red Beans in a Pressure Cooker or Slow Cooker

Pressure Cooker: If you're short on time, you can make instant pot red beans and rice using a pressure cooker. Follow the steps for sautéing the vegetables and browning the ham hocks, then transfer everything to the pressure cooker. Cook on high pressure for 30-40 minutes, then allow the pressure to release naturally before opening the lid. Check the beans for tenderness and adjust the seasoning as needed.
Slow Cooker: To cook red beans and rice in a slow cooker, start by browning the ham hocks and sautéing the vegetables as described in the instructions. Transfer everything to the slow cooker and add enough water to cover the beans and ham hocks by about 2 inches. Cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.

Serving Ideas

For an authentic New Orleans experience, serve red beans and rice with ham hocks as a Monday night supper, a tradition dating back to the city's early days when laundry was done on Mondays, and a slow-cooking pot of beans provided a convenient meal.
Turn your red beans and rice into a festive Mardi Gras dinner by adding colorful sliced bell peppers or a sprinkling of purple, green, and gold edible glitter on top of the dish.
Create a Southern-themed dinner party by pairing red beans and rice with other regional favorites like gumbo, jambalaya, or shrimp and grits.

Watch How To Make

Nutrition

Red beans and rice with ham hocks is not only delicious but also nutritious. It provides a good balance of protein, carbohydrates, and fiber, making it a satisfying and healthy meal option. Here's a general nutritional breakdown per serving:

Calories: 550 kcal
Protein: 32 g
Carbohydrates: 77 g
Fiber: 13 g
Fat: 14 g

Keep in mind that these figures are approximate and may vary depending on the specific ingredients used and portion sizes.

Protein Content

Red beans and rice with ham hocks is a protein-packed meal, thanks to the combination of beans and meat. This dish provides a complete source of essential amino acids, making it an excellent option for those looking to include more plant-based proteins in their diet without sacrificing taste.

Fiber and Digestive Health

Red beans are rich in dietary fiber, which aids in digestion and helps maintain a healthy gut. Fiber can also help you feel full for longer, making this dish a satisfying option for those watching their calorie intake.

Vitamins and Minerals

This dish is packed with essential vitamins and minerals, such as iron, potassium, and magnesium, which are vital for maintaining overall health.

5 Ways to Cook Rice | Stovetop | Oven | Instant Pot | Microwave

Do I Need to Soak the Red Beans Before Cooking?

Soaking the beans before cooking helps to reduce the cooking time and improve their texture. It also helps remove some indigestible sugars that can cause gas and bloating.

How Should I Store Dried Beans?

Dried beans should be stored in a cool, dry, and dark place in an airtight container. Properly stored, they can last up to a year or more.

How Do I Reduce the Gas-Producing Effects of Bed beans?

To reduce gas production, soak beans in water for several hours or overnight, changing the water once or twice. Discard the soaking water and cook the beans in fresh water. Adding spices like cumin, fennel, or ginger to your bean dishes can also help.