Red beans and rice #5
This classic Southern comfort dish delivers deep, savory flavors that develop over hours of gentle simmering. Small red beans absorb the smoky essence of ham hocks and aromatic vegetables, creating a thick, hearty stew. The addition of Worcestershire sauce and a hint of Tabasco adds a complex kick, while the margarine provides a smooth, rich finish. Best enjoyed on a chilly evening or as a satisfying weekend meal, this dish pairs perfectly with crusty bread to soak up the flavorful broth. It’s a timeless recipe that brings warmth and nostalgia to any table, offering a perfect balance of protein, fiber, and soul-warming goodness.
Description
This classic Southern comfort dish delivers deep, savory flavors that develop over hours of gentle simmering. Small red beans absorb the smoky essence of ham hocks and aromatic vegetables, creating a thick, hearty stew. The addition of Worcestershire sauce and a hint of Tabasco adds a complex kick, while the margarine provides a smooth, rich finish. Best enjoyed on a chilly evening or as a satisfying weekend meal, this dish pairs perfectly with crusty bread to soak up the flavorful broth. It’s a timeless recipe that brings warmth and nostalgia to any table, offering a perfect balance of protein, fiber, and soul-warming goodness.
Ingredients
- 1 pound of small red beans
- 1/2 pound of ham hocks or smoked hocks (optional) (can substitute polish sausage, if you want)
- 1 large yellow onion, peeled and chopped
- 3 stalks celery, chopped
- 1 Tablespoon parsley
- 1/2 green pepper, chopped
- 1-2 bay leaves
- 2 large cloves garlic, crushed
- 1/8 pound margarine Pepper to taste
- 1 Tablespoon Worchestershire sauce Tabasco to taste Salt to taste
- 3 cups cooked white rice
Directions
- 1 Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water.
- 2
After the initial two hours of cooking, add the margarine, pepper, Worchestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low.- 3
Correct the seasonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham (if present) and will season the beans.- 4
Serve over white rice. Pass additional Tabasco sauce for the brave!NoteStorage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
Substitutions: If you don't have ham hocks, you can use smoked sausage or omit meat entirely for a vegetarian version. Add vegetable broth for extra flavor.
Tips: For a thicker consistency, mash a few beans against the side of the pot during the last hour of cooking.
Variations: Try adding a diced jalapeño for extra heat or a splash of hot sauce at the end.
red beans, rice, ham hocks, slow cooker, southern, comfort food, smoky, vegetarian option, one pot, stew, kidney beans, traditional, easy dinner, meal prep, spicy, garlic, onion, celery, bay leaf, tabasco - 2