Stewed Red Beans

This comforting bowl of Stewed Red Beans combines the earthy richness of kidney beans with the deep, smoky flavor of ham hocks and kielbasa. The beans are slow-simmered until tender and creamy, breaking down slightly to thicken the broth naturally. Aromatic vegetables like celery, onions, and bell peppers provide a fresh crunch and sweet balance, while bay leaves, thyme, and oregano infuse the dish with warm, herbal notes. A hint of white pepper and Tabasco adds a gentle kick that wakes up the palate. This robust stew is perfect for chilly evenings, family dinners, or as a make-ahead meal that tastes even better the next day. Serve it hot with crusty bread or over rice for a satisfying, home-style meal that brings everyone to the table.

Cooking Method: Baking, Boiling, Microwave, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 178.6

Description

This comforting bowl of Stewed Red Beans combines the earthy richness of kidney beans with the deep, smoky flavor of ham hocks and kielbasa. The beans are slow-simmered until tender and creamy, breaking down slightly to thicken the broth naturally. Aromatic vegetables like celery, onions, and bell peppers provide a fresh crunch and sweet balance, while bay leaves, thyme, and oregano infuse the dish with warm, herbal notes. A hint of white pepper and Tabasco adds a gentle kick that wakes up the palate. This robust stew is perfect for chilly evenings, family dinners, or as a make-ahead meal that tastes even better the next day. Serve it hot with crusty bread or over rice for a satisfying, home-style meal that brings everyone to the table.

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, then drain.
3
Place the drained beans and ham hocks in a large pot and cover with 2 quarts of water.
4
Bring to a boil, then reduce heat and simmer covered for one hour.
5
Remove the ham hocks from the pot and set aside to cool; drain the beans and discard the cooking water.
6
Once the ham hocks are cool enough to handle, remove the meat from the bones and skin, discarding the bones and skin.
7
Slice the kielbasa or smoked sausage into bite-sized pieces.
8
Brown the sausage in a skillet over medium heat, then remove with a slotted spoon, leaving the fat in the pan.
9
Add the chopped celery, onions, green bell pepper, and minced garlic to the skillet with the sausage fat.
10
Sauté the vegetables until the onions are translucent, about 5 minutes.
11
Return the beans to the large pot and add the browned sausage, sautéed vegetables, shredded ham meat, bay leaves, salt, white pepper, thyme, oregano, and Tabasco.
12
Cover with 6 cups of fresh water.
13
Bring the mixture to a boil over medium heat, stirring occasionally.
14
Reduce heat to low and cook uncovered for 45 to 60 minutes, stirring frequently, especially towards the end.
15
Cook until the mixture is thick and the beans have started to break up.
16
Discard the bay leaves before serving.
17
Serve hot.

Nutrition Facts

Servings 2 quarts

Amount Per Serving
Calories 178.6kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.9g10%
Cholesterol 30.0mg10%
Sodium 43.3mg2%
Total Carbohydrate 16.0g6%
Dietary Fiber 4.8g20%
Sugars 2.6g
Protein 15.7g32%

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

Keywords: red beans, kidney beans, ham hocks, kielbasa, smoked sausage, stewed beans, comfort food, simmered, bay leaves, thyme, oregano, celery, onions, bell pepper, garlic, tabasco, white pepper, protein rich

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