Emily's Slow-Simmered Red Beans and Rice with Ham Hock
A hearty Louisiana-style comfort dish featuring tender red kidney beans slowly simmered with smoky ham hock and aromatic vegetables, served over buttery jasmine rice. The beans break down slightly during the long cooking process, creating a rich, creamy texture while maintaining their shape. Perfect for Sunday dinners or cold weather gatherings, this version stands out with its generous use of bacon fat and olive oil for extra richness, plus a touch of sugar that balances the heat from hot sauce. The separately prepared seasoned rice adds an extra layer of flavor beyond typical steamed rice.
Ingredients
- ¼ pound bacon, roughly chopped
- ¼ cup extra-virgin olive oil
- 1 medium-size yellow onion, diced
- 1 medium-size green bell pepper, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tablespoon sweet paprika
- 1 tablespoon hot sauce
- 1 ½ pound dried red kidney beans, soaked overnight
- 1 large smoked ham hocksmoked turkey leg1:1dietary
similar smoky flavor
- 2 quarts chicken stock
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 bunch scallions, green parts only, sliced
- ½ cup canola oil
- 1 large yellow onion, diced
- ¼ cup unsalted butter, softened
- 1 bay leaf
- 2 teaspoons kosher salt
- 2 cups uncooked jasmine rice
- 3 cups chicken broth or water
Instructions
- 1
Cook bacon and olive oil in Dutch oven over medium heat until fat renders
- 2
Add diced onion, bell pepper, and celery, cook until onion is translucent
- 3
Add bay leaf, paprika, and hot sauce
- 4
Add drained soaked beans and ham hock, cover with chicken stock
- 5
Bring to boil, skim foam, then reduce heat and simmer covered until beans are tender
- 6
Remove ham hock during last hour, chop meat from bone and return to pot
- 7
Remove bay leaf, stir in salt, sugar, and additional hot sauce if desired
- 8
For rice: heat oil in saucepan, add onion, butter, bay leaf, and salt, cook until onions are soft
- 9
Add rice and stir well, add chicken broth and bring to boil
- 10
Reduce heat, cover and cook, then let stand covered before fluffing
- 11
Serve beans over rice, garnish with scallions
Tips
Check beans periodically during simmering to prevent sticking and ensure they maintain a gentle simmer rather than a rolling boil.
Soak beans overnight for best texture and even cooking, and always drain and rinse before adding to the pot.
Remove ham hock during the last hour to prevent the meat from becoming too soft and falling apart completely.
Good to Know
Refrigerate up to 4 days. Beans improve in flavor after a day.
Can be made 1-2 days ahead. Reheat gently and add liquid if needed.
Serve hot with additional hot sauce and cornbread on the side.
Common Mistakes
Avoid boiling beans vigorously to prevent them from breaking apart completely and becoming mushy.
Don't skip skimming foam during initial boiling to avoid cloudy, bitter-tasting liquid.
Substitutions
Dairy-Free Swaps
General Alternatives
similar smoky flavor
FAQ
Can I use canned beans instead of dried?
Yes, use 3-4 cans of kidney beans, but reduce cooking time to 30-45 minutes since canned beans are already tender.
What if I don't have a ham hock?
Substitute with smoked sausage, turkey leg, or add extra bacon. You can also use liquid smoke for smoky flavor.
How long will leftovers keep?
Store refrigerated up to 4 days or freeze up to 3 months. The flavors actually improve after a day in the fridge.