How to Make Good Red Beans and Rice at Home

First of all, Red Beans is by far my favorite traditional New Orleans dish. Actually, when I was younger my grandfather would call me grits. This was due to me sitting under the table and as they ate breakfast, the grits/rice would fall to the floor and I would eat them. To tell the truth, there was a time when it was rough as a single parent of 3 and we had red beans weekly. Under those circumstances I knew that I was cooking the beans because it would last long and it was inexpensive and easy to cook. Little did I know that people across the US loved this dish because of its tradition and history.

To ensure that I could always have my favorite beans dish, I would watch my grandmother, aunt and mother cook them until I could do it with my eyes closed. With this in mind I continued to make red beans and rice as often as I could and with the meat already in it, I considered it a complete meal. 

As I got older I learned to make other dishes too. Gumbo, Etouffee, Dirty Rice, Jambalaya and of course a good fried shrimp and seafood boil. Consequently, to make these dishes authentic, it takes time. As a result, I run out often and customers wonder why I am called the Gumbo Hut. I am learning techniques to make it easier to keep food fresh and shorten the cooking time. Hopefully, I will get a bigger place, more storage space and never run out 🙂

Red Beans and Rice Ingredients

• 1 16oz package of red or light red kidney beans
• 1 package of smoked ham hock or smoked turkey wing/leg
• 1 medium onion diced
• 2 celery stalks diced
• 1/2 green pepper diced
• 2 garlic cloves pressed or chopped
• 2 bay leaves
• sea salt
• water
• 1/3 cup of cajun seasoning
• 2 tablespoons of oil
• Cooked rice
• green onion chopped for topping

Optional Ingredients (based on your desired spice preferences)

• Italian herbs
• Crushed Red Pepper (this will make the dish a little spicier)
• Parsley (this will tone down the spicy notes)

Equipment

• Dutch Oven or heavy pot
• or Crockpot

Dutch Oven Directions for Red Beans

• Place ham hock or smoked turkey in the Dutch oven 
• add enough water to slightly cover the meat
• here is where you would add any additional ingredients and I add a pinch of salt
• Cook meat for two hours
• Remove meat to a dish and reserve cooking liquid
• In the same Dutch oven add 2 tablespoons of your desired oil
• Sauté veggies until soft then add garlic and saute for a minute more
• Add cajun seasoning, beans, and bay leaves, then fill 2/3 of the pot with water and add a large pinch of sea salt
• Cook for 3 hours or until you can easily mash beans on the side of the pot
• Add Cooked meat and reserved liquid and cook for 15 minutes until the beans have thickened slightly adjust seasoning to taste
• Dish beans and top with a dollop of rice then sprinkle with green onion and enjoy!

Crockpot Directions

• Use the saute function and add the oil
• Saute the veggies same as above adding the garlic last
• Add meat and pressure cook for 30 minutes
• Add cajun seasoning, bean, and bay leaves they add water to just above meat and beans
• Slow cook while at work on low
• When home, check beans and add more water if needed
• Pressure cook for in 15 minute increments until beans are your desired texture
• Pull out meat and once cooled, pick meat and place back into beans
• Adjust seasonings and serve same as above

Additionally, try this with baked chicken wings topped with your favorite hot sauce and watch them all want a nap 🙂