Red Beans And Rice

This classic comfort dish features tender red kidney beans simmered until creamy and rich, paired with savory ham hocks that infuse the broth with deep, smoky flavor. Aromatics like garlic and onion provide a fragrant base, while the accompanying white rice soaks up every drop of the delicious sauce. It is a hearty, satisfying meal perfect for cozy family dinners or potlucks. The combination of protein-rich beans and starch makes it a filling and nutritious option. Simple to prepare but full of complex flavors, this recipe captures the essence of home-style cooking. It is ideal for weeknight meals when you want something warm, rustic, and deeply comforting without spending hours in the kitchen.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 234.9

Dietary: Gluten-free

Description

This classic comfort dish features tender red kidney beans simmered until creamy and rich, paired with savory ham hocks that infuse the broth with deep, smoky flavor. Aromatics like garlic and onion provide a fragrant base, while the accompanying white rice soaks up every drop of the delicious sauce. It is a hearty, satisfying meal perfect for cozy family dinners or potlucks. The combination of protein-rich beans and starch makes it a filling and nutritious option. Simple to prepare but full of complex flavors, this recipe captures the essence of home-style cooking. It is ideal for weeknight meals when you want something warm, rustic, and deeply comforting without spending hours in the kitchen.

Ingredients

2 cups Dry kidney beans 2 Garlic cloves; minced
2 Ham Hocks
3 cups Rice
1 md Onion; finely chopped

Directions

1
Rinse the dry kidney beans thoroughly under cold water and soak them in plenty of water for at least 4 hours or overnight.
2
Drain and rinse the soaked beans, then place them in a large pot or Dutch oven.
3
Add the ham hocks to the pot along with the chopped onion and minced garlic.
4
Cover the ingredients with water by about two inches and bring to a boil over high heat.
5
Reduce the heat to low, cover, and simmer gently for 2 to 3 hours until the beans are tender and creamy.
6
Remove the ham hocks, shred the meat off the bone, and discard the bones and skin.
7
Return the shredded ham meat to the pot and stir to combine with the beans.
8
Cook white rice according to package instructions until fluffy and tender.
9
Serve the red beans and ham mixture hot over a bed of cooked white rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 234.9kcal

% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.7g4%
Cholesterol 24.0mg8%
Sodium 656.4mg28%
Total Carbohydrate 29.3g10%
Dietary Fiber 8.1g33%
Sugars 4.1g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the ham hocks and use vegetable broth instead of water. Add smoked paprika or liquid smoke to mimic the smoky flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day or two.

If you do not have time to soak the beans, you can use a quick-soak method: boil the beans for 2 minutes, remove from heat, and let stand for 1 hour before draining and proceeding with the recipe.

Adjust the salt level carefully, especially if using salty ham hocks or canned broth. Taste before adding extra salt.

For a richer texture, mash a portion of the beans against the side of the pot while simmering to thicken the sauce.

Keywords: red beans, rice, ham hocks, garlic, onion, simmered, creamy, comfort food, slow cooker, cajun style, side dish, protein, fiber, hearty, smoky, classic, family dinner, potluck, vegetarian option, budget friendly

Read it online: https://www.chefs-mate.com/recipe/red-beans-and-rice-5/