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All-Day Red Beans & Rice Recipe

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My family loves New Orleans-style cooking, so I make this authentic dish often. Being a busy workingwoman, I appreciate how simple it is. And its smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa CA

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All-Day Red Beans & Rice Recipe

Prep: 20 min. + soaking Cook: 8-1/2 hours

Yield: 6 Servings

20 510 530

Ingredients

1 cup dried red beans
7 cups water, divided
2 smoked ham hocks
1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 teaspoon ground cumin
1 medium tomato, chopped
1 medium green pepper, chopped
1 teaspoon salt
4 cups hot cooked rice

Directions

Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight.
Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining water. Cover and cook on low for 8-10 hours or until beans are tender.
Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice. Yield: 6 servings.

Nutritional Facts 2/3 cup beans with 2/3 cup rice equals 297 calories, 7 g fat (3 g saturated fat), 33 mg cholesterol, 441 mg sodium, 50 g carbohydrate, 12 g fiber, 17 g protein.

Originally published as All-Day Red Beans & Rice in Country Woman August/September 2009, p39

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Reviews for All-Day Red Beans & Rice (6)

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All-Day Red Beans & Rice

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Reviewed on Feb. 18, 2012 by Twist_Shriek

This came out really, really well.

Reviewed on Jan. 29, 2011 by Darrelyn

We loved this recipe! It is so easy to make and very tasty. I did not have a fresh tomato so I used can diced tomatoe without the juice. We did add hot sauce to spice it up some. This was even better for leftovers the next day. This is a must to try!!

Reviewed on Oct. 16, 2010 by Kris Countryman

I made this as the recipe suggested except that I used extra ham hocks. I liked it a lot. My husband didn't care for it.

Reviewed on Sep. 20, 2010 by riverotampa

DID NOT MAKE THIS RECIPE BECAUSE INGREDIENTS ARE MISSING THAT ARE NECESSARY FOR GOOD RED BEANS. HAM HOCKS ARE FINE; I USE THEM. HOWEVER, NO BAY LEAVES; NO SAUSAGE (I USE CHORIZOS BUT ANDUILLE WORK AS WELL); A FEW DASHES HOT SAUCE. SAUSAGE IS A MUST IF IT IS EVEN REMOTELY RELATED TO NEW ORLEANS DISH.

Reviewed on Sep. 20, 2010 by boopsygirl

This was tasty.

However,how did keverwann rate this recipe when 4 ingredients were totally changed and 2 others were added?

Not this recipe at all!

Reviewed on Feb. 16, 2010 by keverwann

This was good, but somewhat bland. I think I would add a little hot pepper sauce to give it some kck. I did make the following substitutions though: 3 stalks of celery (diced) for the green pepper, a meaty hambone for the ham hocks, black beans for red beans, and brown rice for white. I also added 5 diced carrots and 1/2 can of diced green chilies. These changes added moe veggies, vitamins, minerals, and fiber to the dish and used what I had on hand. NOTE: This only took 4 hours on low for my crockpot!