One-Pot Red Beans & Rice

By Lunds & Byerlys

July 30, 2024

In New Orleans, this Creole classic was traditionally served on Monday – laundry day – the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.

SERVINGS

6-8

PREP TIME

24 hr

COOK TIME

2 hr 30 min

Ingredients

  • 1/4
    cup vegetable oil
  • 8
    cloves garlic, finely chopped
  • 6
    ribs celery, finely chopped
  • 2
    large yellow onions, finely chopped
  • 2
    green bell peppers, stemmed, seeded and finely chopped
  • Kosher salt, to taste
  • 1
    tablespoon ground white pepper
  • 1
    tablespoon dried thyme
  • 2
    teaspoons dried oregano
  • 1 1/2
    teaspoons cayenne
  • 1
    teaspoon freshly ground black pepper
  • 1
    pound dried kidney beans, soaked overnight
  • 4
    bay leaves
  • 2
    smoked ham hocks
  • 1
    tablespoon hot sauce, such as Tabasco
  • Cooked white rice, for serving

Directions

  1. 1

    Heat oil in an 8-quart Dutch oven over medium-high heat.

  2. 2

    Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft, about 12 minutes.

  3. 3

    Add white pepper, thyme, oregano, cayenne and black pepper; stir until fragrant, about 2 minutes.

  4. 4

    Add beans, bay leaves, ham hocks and 6 cups water; bring to a boil.

  5. 5

    Reduce heat to medium-low and cook, covered, until beans and ham hock are tender, about 2 hours.

  6. 6

    Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.

  7. 7

    Serve over rice in bowls and sprinkle with scallions.

Recipe source: Saveur

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