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Red Beans And Rice Recipe With Ham Hock

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Red Beans & Rice with Fresh Ham Hock Grass Corp
Red Beans & Rice with Fresh Ham Hock Grass Corp from grasscorp.net

Description

Red beans and rice is a classic comfort food that is popular in the Southern United States. It’s a hearty and satisfying dish that is perfect for a chilly day. The addition of ham hock adds a smoky flavor and richness to the dish, making it even more delicious.

Prep Time

The prep time for this recipe is about 30 minutes.

Cook Time

The cook time for this recipe is about 2 hours.

Ingredients

  • 1 pound of dried red beans
  • 1 ham hock
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 green bell pepper, chopped
  • 2 stalks of celery, chopped
  • 2 bay leaves
  • 1 teaspoon of dried thyme
  • 1 teaspoon of smoked paprika
  • Salt and black pepper to taste
  • 6 cups of water
  • 4 cups of cooked rice
  • Chopped scallions for garnish

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method

  1. Soak the red beans in water overnight. Drain and rinse the beans.
  2. Heat the Dutch oven or large pot over medium heat. Add the ham hock and cook until browned on all sides, about 5 minutes. Remove the ham hock from the pot and set aside.
  3. Add the onion, garlic, green bell pepper, and celery to the pot. Cook until the vegetables are soft, about 5 minutes.
  4. Add the bay leaves, thyme, and smoked paprika to the pot. Cook for another minute.
  5. Add the beans and water to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
  6. Add the ham hock back to the pot. Continue to simmer for another hour, or until the beans are tender and the ham hock is falling off the bone.
  7. Remove the ham hock from the pot and shred the meat. Discard the bone and any fat.
  8. Season the beans with salt and black pepper to taste.
  9. Serve the beans over cooked rice and top with shredded ham hock and chopped scallions.

Notes

If you don’t have a ham hock, you can use bacon, salt pork, or smoked sausage instead. Just cook the meat until crispy and use the rendered fat to cook the vegetables.

Nutrition Info

This recipe serves 6-8 people. Each serving contains approximately:
  • Calories: 472
  • Protein: 29g
  • Fat: 11g
  • Carbohydrates: 67g
  • Fiber: 15g
  • Sugar: 3g
  • Sodium: 419mg

Recipe Tips

  • Make sure to soak the beans overnight to reduce the cooking time and improve their texture.
  • Don’t skip the smoked paprika – it adds a wonderful smoky flavor to the dish.
  • Use a wooden spoon to stir the beans to prevent them from breaking apart.
  • Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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