Stewed Red Beans

This classic stewed red bean dish is a comforting, protein-packed meal that delivers deep, savory flavors through slow simmering. The combination of dried red kidney beans, smoky ham hocks, and spicy kielbasa creates a rich, robust broth. Aromatic vegetables like celery, onions, and bell peppers add freshness, while garlic, thyme, oregano, and a touch of Tabasco provide warmth and complexity. Perfect for cold evenings or hearty lunches, this dish improves with time as the flavors meld together.

Cooking Method: Baking, Boiling, Microwave, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 296.0

Description

This classic stewed red bean dish is a comforting, protein-packed meal that delivers deep, savory flavors through slow simmering. The combination of dried red kidney beans, smoky ham hocks, and spicy kielbasa creates a rich, robust broth. Aromatic vegetables like celery, onions, and bell peppers add freshness, while garlic, thyme, oregano, and a touch of Tabasco provide warmth and complexity. Perfect for cold evenings or hearty lunches, this dish improves with time as the flavors meld together.

Directions

1
Rinse the dried red kidney beans in a colander under cold running water, discarding any pebbles or broken beans.
2
Soak the beans in cold water to cover overnight, or bring them to a boil and let them sit, covered, for 1 hour.
3
Drain the soaked beans.
4
Place the beans and ham hocks in a large pot with 2 quarts of water.
5
Bring to a boil, then reduce heat, cover, and simmer for one hour.
6
Remove the ham hocks from the pot and set aside to cool; drain the beans, reserving the cooking liquid if desired.
7
Once cool enough to handle, remove the meat from the ham hocks, discarding the skin and bones.
8
Slice the kielbasa or smoked sausage into rounds.
9
Brown the sausage in a skillet over medium heat.
10
Remove the sausage with a slotted spoon and set aside.
11
In the same skillet, add the chopped celery, onions, green bell pepper, and garlic.
12
Sauté the vegetables until the onions are translucent, about 5 minutes.
13
Return the drained beans to a large saucepan or Dutch oven.
14
Add the sausage, sautéed vegetables, reserved ham meat, bay leaves, salt, white pepper, thyme, oregano, and Tabasco.
15
Add 6 cups of water (or reserved cooking liquid) to the pot.
16
Bring to a boil over medium heat, stirring occasionally.
17
Reduce heat to low, cover, and simmer for 45 to 60 minutes, stirring frequently, especially towards the end to prevent sticking.
18
Discard the bay leaves before serving.
19
Serve the stewed red beans hot.

Nutrition Facts

Servings 2 quarts

Amount Per Serving
Calories 296.0kcal

% Daily Value *
Total Fat 8.7g14%
Saturated Fat 2.4g12%
Cholesterol 30.0mg10%
Sodium 49.7mg3%
Total Carbohydrate 44.1g15%
Dietary Fiber 14.6g59%
Sugars 2.6g
Protein 18.5g37%

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

Read it online: https://www.chefs-mate.com/recipe/stewed-red-beans-2/