All-Day Red Beans & Rice Recipe

4 9 10
All-Day Red Beans & Rice Recipe
All-Day Red Beans & Rice Recipe photo by Taste of Home
Publisher Photo

All-Day Red Beans & Rice Recipe

Read Reviews
4 9 10
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + soaking Cook: 8-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + soaking Cook: 8-1/2 hours

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

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

Nutritional Facts

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

  • 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
  1. 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. Yield: 6 servings.
Originally published as All-Day Red Beans & Rice in Country Woman August/September 2009, p39

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Reviews forAll-Day Red Beans & Rice

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Helga-Mom User ID: 7655031 166062
Reviewed Jun. 6, 2014

"The best ever"

MY REVIEW
lolohiser User ID: 5362556 183270
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
apschwartz User ID: 1393337 144948
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
Twist_Shriek User ID: 6390616 184764
Reviewed Feb. 18, 2012

"This came out really, really well."

MY REVIEW
Darrelyn User ID: 884835 171400
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
Kris Countryman User ID: 1858674 186431
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
riverotampa User ID: 4591658 115314
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
boopsygirl User ID: 2728083 144947
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
keverwann User ID: 1807985 117709
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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