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Red Beans and Rice

Red Beans and Rice

Serves: 8

Hands On Time: 

Total Time: 


1 pound dry red beans
1 medium yellow onion, diced
1 green bell pepper, diced
1 large rib celery, diced
1 medium carrot, diced
3 cloves garlic, chopped
1 ham hock
1 pound ham (Tasso if available), diced
1 pound hot sausage, such as andouille, sliced into rounds
1 pound smoked sausage, sliced into rounds
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper
Tabasco hot sauce, to taste
1 to 2 dashes Worcestershire sauce
2 cups cooked rice
Filé powder, for garnish


Rinse and pick over the beans well, removing any stones. Place in a large stockpot and cover with a few inches of water. Place over medium heat. Add the onion, bell pepper, celery, carrot and garlic, then add the ham hock. In a skillet, brown the ham and add it to the pot. In the same skillet brown the andouille and add it to the pot. Finally, brown the smoked sausage and add it to the pot. Add water, if necessary, to make sure everything is covered in liquid. Add the basil, oregano and thyme.

When the liquid comes to a boil, reduce the heat to simmer and cook for 2 to 3 hours, stirring occasionally to make sure nothing sticks to the bottom and adding water as necessary to keep all the solids covered in liquid. Cook until beans are desired tenderness — anywhere from soft but still firm to falling apart. Cut away any meat from the ham hock and then discard the hock and fat. Season to taste with salt, pepper, Tabasco and Worcestershire.

Serve in bowls over rice; sprinkle with filé powder.


Per serving: 831 calories (percent calories from fat, 53), 42 grams protein, 54 grams carbohydrates, 16 grams fiber, 49 grams fat (17 grams saturated), 124 milligrams cholesterol, 1,694 milligrams sodium.

About the recipe

Recipe courtesy of Van Black.