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A plate of red beans and rice that's ready to enjoy for dinner.

Red Beans and Rice Recipe

Print Recipe
Red beans and rice are super hearty, inexpensive and make a great make-ahead family meal!
Course dinner
Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 6 -8 servings
Calories 540
Author Cheryl Najafi

Ingredients

serve with

Instructions

  • Heat olive oil over medium heat until it shimmers. Add onion, celery and jalapeno and cook for 3-4 minutes until the onion is translucent. Add garlic and seasoning and cook for 1 more minute until fragrant. Add broth to the pan and scrape any bits that have stuck to the bottom.
  • Add water, soaked beans and ham hock. Bring beans to a boil over high heat. Reduce heat to medium-high and rapidly simmer uncovered for 1 hour—1 hour 15 minutes or until the beans have cooked to desired consistency. Stir the beans frequently as they cook to help the starches break down and create a creamy broth. Watch beans carefully toward the end so they don’t stick to the pan. No harm, no foul.
  • Discard the ham hock and add the vinegar for an extra layer of flavor. If the beans thicken too much, simply add a little water to the pot. Serve with grilled Andouille sausage and white rice! Enjoy.

Notes

Looking to cut down on the fat? Use a turkey or chicken sausage link instead.

Nutrition

Calories: 540kcal | Carbohydrates: 48g | Protein: 21g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 1622mg | Potassium: 400mg | Fiber: 5g | Sugar: 3g