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Red Beans and Rice with Smoked Ham Hock

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This easy comfort food recipe features creamy red beans simmered with smoky ham hock, classic Cajun spices, and tender rice. It’s a hearty, crowd-pleasing dish perfect for weeknights, potlucks, or whenever you crave a cozy Southern meal.

Ingredients

Scale
  • 1 pound dried red kidney beans, rinsed and sorted (soak overnight for best results)
  • 1 large smoked ham hock (about 1.5 pounds, bone-in)
  • 1 yellow onion, chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked optional)
  • 1 tablespoon Cajun seasoning (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (start low)
  • 6 cups water or low-sodium chicken broth
  • 2 cups long-grain white rice (or brown rice)
  • 4 cups water (for rice)
  • 1/2 teaspoon salt (for rice)
  • Chopped fresh parsley (optional garnish)
  • Thinly sliced green onions (optional garnish)
  • Hot sauce (optional garnish)

Instructions

  1. Place dried red kidney beans in a large bowl and cover with at least 3 inches of water. Soak overnight (8-12 hours). If needed, use the quick soak method: cover beans with water, bring to boil, turn off heat, and let sit 1 hour. Drain and rinse beans before using.
  2. Heat a Dutch oven or large soup pot over medium heat. Add a splash of vegetable oil, then add chopped onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until softened and fragrant.
  3. Add bay leaves, thyme, paprika, Cajun seasoning, black pepper, and salt. Stir well to coat the veggies.
  4. Add soaked, drained beans and nestle the smoked ham hock into the pot. Pour in 6 cups water or chicken broth. Stir gently. Raise heat to high and bring to a boil.
  5. Once boiling, reduce heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally. Check beans after 1 hour and add more liquid if needed. Beans should be creamy and tender, and ham hock falling apart. If beans are still firm, cook another 30 minutes.
  6. Remove ham hock with tongs and place on a cutting board. Let cool, then shred meat with a fork (discard skin, bone, and tough bits). Return shredded ham to the pot, stir, and taste for seasoning. Adjust salt, Cajun seasoning, or pepper as needed.
  7. While beans finish, prepare rice: In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil. Add 2 cups rice, stir once, cover, and reduce heat to low. Simmer 18 minutes (white rice) or 35 minutes (brown rice), then fluff with a fork.
  8. To serve, spoon hot rice into bowls, ladle over red beans and ham, and garnish with parsley, green onions, and hot sauce if desired. Enjoy immediately!

Notes

Soak beans overnight for best texture. If using canned beans, use 3 cans and reduce simmering time to 30 minutes. For vegetarian, substitute ham hock with smoked paprika and liquid smoke. Adjust Cajun seasoning to taste and check for gluten if needed. Smash a few beans at the end for a creamier sauce. Beans freeze well for up to 3 months. Serve with cornbread or salad for a complete meal.

Nutrition

Keywords: red beans and rice, smoked ham hock, comfort food, Cajun, Southern, easy dinner, gluten-free, meal prep, beans and rice, Louisiana

Find it online: https://blingbite.com/red-beans-and-rice-with-smoked-ham-hock-easy-comfort-food-recipe/