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All-Day Red Beans & Rice Recipe

All-Day Red Beans & Rice Recipe

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
TOTAL TIME: Prep: 20 min. + soaking Cook: 8-1/2 hours YIELD:6 servings

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

  • 1. Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight.
  • 2. 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.
  • 3. 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.
    Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.

Nutritional Facts

1 each: 297 calories, 7g fat (3g saturated fat), 33mg cholesterol, 441mg sodium, 50g carbohydrate (3g sugars, 12g fiber), 17g protein

Reviews for All-Day Red Beans & Rice

Sort By :
MY REVIEW
Reviewed Jun. 6, 2014

"The best ever"

MY REVIEW
Reviewed Dec. 23, 2013

"This was pretty good! Jimmy said that kielbasa would really be good. I said next time I made it - and there will be a next time - I would make a few more kicks because I like it spicier!!"

MY REVIEW
Reviewed Jul. 13, 2013

"Good, but needs more flavoring. The hamhocks had less than a TBS of real 'meat'; mostly just fat and gristle. Perhaps a hambone would work better. My husband and I never add extra salt to our food, but we both had to add both salt and pepper to this. Hearty and satisfying so worth trying again!"

MY REVIEW
Reviewed Feb. 18, 2012

"This came out really, really well."

MY REVIEW
Reviewed Jan. 29, 2011

"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!!"

MY REVIEW
Reviewed Oct. 16, 2010

"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."

MY REVIEW
Reviewed Sep. 20, 2010

"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."

MY REVIEW
Reviewed Sep. 20, 2010

"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!"

MY REVIEW
Reviewed Feb. 16, 2010

"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!"

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