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Red Beans and Rice
Red Beans and Rice
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Prep Time:
1200 minutes
Cook Time:
165 minutes
Total Time:
1845 minutes
Louisiana classic: Red beans and rice with smoked ham shanks, onions, celery, bell peppers, and spices - flavorful, filling, and easy to make.
Ingredients:
  • 1 lb dry small red beans
  • 1 1/2 to 2 lbs meaty ham shanks
  • 4 cups water
  • 4 cloves garlic, minced
  • 1 large onion, chopped (about 2 cups)
  • 1 1/2 cups chopped celery
  • 1 cup chopped green bell pepper
  • 1 Tbsp Worcestershire sauce
  • 2 teaspoons of Cajun or Creole seasoning ( Tony Chachere's or Zatarains ) or to taste*
  • Tabasco sauce **
  • Salt and pepper to taste
  • Cooked white rice (from about 3 cups raw rice)
Instructions:
  • Prepare the beans for cooking: In a large bowl, generously cover the dried beans with cold water and let them soak for 8 hours or overnight. For a faster soak, pour boiling water over the beans, ensuring they are covered by 2 inches, and let them soak for two hours. Drain the beans before use.
  • In a large pot, combine beans, ham shanks, garlic, onions, and water. Bring to a boil, then cover and simmer for 1 1/2 hours until beans are tender.
  • Remove the ham shanks from the pot and shred the meat away from the bones. Let cool slightly before returning the shredded meat to the pot.
  • Add in the aromatic vegetables such as celery and bell peppers, along with the Worcestershire sauce and seasonings. Simmer covered for an additional hour until the mixture thickens. Adjust the flavor with Tabasco sauce, salt, and pepper. Serve the delicious concoction over a bed of fluffy rice. Enjoy the dish and feel free to share your feedback below! Give us a rating if you loved it!

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