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Classic Red Beans N Rice

After 25 years in a place where Cajun cooking is common, we’ve come to rely on this staple menu item. If you've never tried red beans and rice before, I promise you'll like this recipe.—Jackie Turnage, New Iberia, Louisiana
  • Total Time
    Prep: 10 min. Cook: 2 - 1/4 hours + standing
  • Makes
    8 servings


  • 1 pound dried kidney beans
  • 8 cups water
  • 1 ham hock
  • 2 bay leaves
  • 1 teaspoon onion powder
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • Hot cooked rice
  • Chopped fresh parsley, optional


  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours.
  • Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves.
  • Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.
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.
Nutrition Facts
1 each: 309 calories, 7g fat (3g saturated fat), 35mg cholesterol, 346mg sodium, 37g carbohydrate (4g sugars, 9g fiber), 25g protein.

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  • Rick Wiles
    Sep 17, 2012

    This is very close to the way I make it except I add Andouille sausage.

  • Busaba Bass
    May 10, 2011

    No comment left