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Classic Red Beans N Rice

By: Jackie Turnage

"We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.--Jackie Turnage, New Iberia, Louisiana"

Rate/Review | Read Reviews (32)

Prep Time:
10 Min

Cook Time:
2 Hrs 25 Min

Ready In:
2 Hrs 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound dry kidney beans
2 quarts water
1 ham hock
2 bay leaves
1 teaspoon onion powder
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

Directions

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add 2 qts. water, ham hock, bay leaves and onion powder to the beans. Bring to a boil. Reduce heat; cover and simmer for 1 hour. In a skillet, cook beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; drain. Add to bean mixture. Simmer, uncovered, for 1 hour. Discard bay leaves. Remove ham hock. Remove ham from bones; cut into bite-size pieces and return to broth. Serve over rice.

Footnotes

Smoked or cured ham hocks are usually available in your grocer's meat department. If you can't find them, ask your butcher for some leftover ham bones.