This authentic Cajun red beans and rice recipe delivers deep, soulful flavors in every bite. The combination of slow-simmered ham hocks and smoked kielbasa infuses the red kidney beans with a rich, savory smokiness that is impossible to replicate with shortcuts. The holy trinity of Cajun cooking&# 226;ÂÂonions, celery, and bell peppersâÂÂprovides a vibrant aromatic base, while a blend of thyme, bay leaves, and cayenne adds warmth and complexity. The result is a creamy, robust stew that clings perfectly to fluffy white rice. It is the ultimate comfort food, perfect for a cozy Sunday dinner, a casual family gathering, or any occasion where you want to bring a taste of Louisiana to your table. Simple ingredients come together through patience and low heat to create a dish that is both nourishing and deeply satisfying.
Red Beans & Rice With Ham Hocks & Kielbas
Description
This authentic Cajun red beans and rice recipe delivers deep, soulful flavors in every bite. The combination of slow-simmered ham hocks and smoked kielbasa infuses the red kidney beans with a rich, savory smokiness that is impossible to replicate with shortcuts. The holy trinity of Cajun cooking&# 226;ÂÂonions, celery, and bell peppersâÂÂprovides a vibrant aromatic base, while a blend of thyme, bay leaves, and cayenne adds warmth and complexity. The result is a creamy, robust stew that clings perfectly to fluffy white rice. It is the ultimate comfort food, perfect for a cozy Sunday dinner, a casual family gathering, or any occasion where you want to bring a taste of Louisiana to your table. Simple ingredients come together through patience and low heat to create a dish that is both nourishing and deeply satisfying.Ingredients
Directions
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Rinse 1 pound of red kidney beans thoroughly and cover with water 2 inches above the beans; let stand overnight to soak.
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Drain the soaked beans and set aside.
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In a 5 1/2 quart saucepan, combine ham hocks, 10 cups of water, chopped celery, onions, green bell pepper, bay leaves, white pepper, dried thyme, garlic powder, dried oregano, cayenne pepper, black pepper, and Tabasco sauce.
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Cover the pot and bring the mixture to a boil.
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Reduce heat and simmer until the ham hocks are tender, about 1 hour.
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Remove the ham hocks from the pot and set aside to cool slightly.
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Add the drained beans and 4 cups of water to the remaining broth in the pot.
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Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
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Slice the kielbasa and add it to the pot; simmer until the beans start to break down, about 30 minutes to 1 1/2 hours, scraping the bottom of the pan often to prevent sticking.
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Chop the cooled ham hocks and return them to the pot; stir and cook for 10 more minutes.
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Serve by mounding 3/4 cup of cooked white rice on a plate, placing a piece of ham hock on one end, and covering with the bean and sausage mixture.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 144.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 7.3g30%
- Sugars 2.4g
- Protein 9.9g20%
* 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
If the beans begin to stick to the bottom of the pan, remove the pot from heat without scraping the bottom to avoid burning the flavor.
Soaking the beans overnight reduces cooking time and helps ensure even tenderness.
This recipe yields leftovers that taste even better the next day as the flavors meld further.
