Red beans and Rice
Hi all! I have been having red beans and rice since I was little. Growing up in southern Alabama (and 2 hours from New Orleans!) , this was a staple in my household. Over the years, I have made tweaks to this recipe to my taste!
What you will need from the store:
- Conecuh sausage (if not in your area you can use other sausage)
- ham hocks
- 7-8 cups of chicken stock
- rice
- red beans (soaked prior to cooking)
- garlic
- onion
- celery
-bell pepper 🫑(green)
- jalapeño (very optional, I like it but not necessary)!
- parsley (for garnish)
- pepper, Slap Ya Mama seasoning, garlic powder, thyme, bay leafs (3), cayenne.
What to do:
1. Soak your beans overnight. There are usually instructions on the water/bean ratio on the bag.
2. Brown the sausage in the pot. Remove the sausage from the pan once cooked. The fat will be used to cook the veggies in the next step!
3. Chop the garlic, onions, celery, bell pepper, and jalapeño. Add them to the pot. SEASON THE VEGGIES while they cook. Once soft, continue.
4. Add in your red beans and sausage.
5. Next, add in about 7 cups of chicken broth to the pot. Also add in your ham hocks! You want to also add your seasonings and bay leafs here.
6. Crank the heat up high till it simmers. Once simmering, bring the heat down to low and let it cook at least 2 1/2 hours. During this time, get the rice ready. We used a rice cooker, which takes an hour.
7. Once done, spoon the red beans over your rice and enjoy!
Though I made this in a stock pot, you can make this in the crock pot as well (especially if you need to leave it). Additionally, cook the rice separate and leave it separated from the red beans. That way it will hold better in the fridge (trust me, this makes a lot and there will be leftovers)! I hope you enjoy 😊💖🫘
#red beans and rice #southern #yummy #tasty #DELICIOUS Overall rating: 10/10
Red beans and rice is a classic dish deeply rooted in Southern and Creole cuisine, especially popular in areas near New Orleans and southern Alabama. The base of the recipe involves soaking red beans overnight to soften them and then simmering them slowly with aromatic vegetables like garlic, onion, celery, and bell pepper, commonly referred to as the "holy trinity" in Cajun and Creole cooking. In this recipe, Conecuh sausage adds a unique smoky flavor; if unavailable, other smoked or spicy sausages can substitute. Ham hocks contribute a rich, meaty depth, infusing the broth and beans with savory complexity. Seasonings such as Slap Ya Mama seasoning, garlic powder, thyme, bay leaves, cayenne pepper, and optional jalapeño create layers of heat and flavor essential to the dish's authenticity. Cooking the beans with sausage and ham hocks in chicken stock rather than water enhances the taste and richness. Simmering the mixture for at least two and a half hours allows the beans to break down and thicken the sauce, creating a creamy texture typical of well-prepared red beans and rice. Serving the beans over freshly cooked white rice balances the robust flavors and provides a comforting and filling meal. Separating the rice from the beans when storing leftovers helps preserve texture and makes reheating more enjoyable. Including traditional ingredients and proper technique ensures the dish maintains its cultural authenticity while allowing room for personal preference through seasoning adjustments or spice levels. This recipe reflects the soulful comfort food cherished in Southern homes and is easy to prepare using either a stock pot or crockpot for convenience. For those interested in exploring similar Southern dishes, consider trying jambalaya or gumbo, which also highlight bold flavors and regional ingredients. Enhancing your pantry with staple seasonings like bay leaves, thyme, and creole spice blends will allow for more versatile Southern-style cooking. Overall, this red beans and rice recipe provides a flavorful, hearty meal steeped in Southern tradition and adaptable for home cooks seeking an authentic taste of the region.
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