Classic Red Beans N Rice Recipe

5 1 2
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Classic Red Beans N Rice Recipe

Read Reviews
5 1 2
Publisher Photo
We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.—Jackie Turnage, New Iberia, Louisiana
Recommended: Veggie Burger Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 - 1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 - 1/4 hours + standing

Ingredients

  • 1 pound dry kidney beans
  • 2 quarts water
  • 1 ham hock
  • 2 bay leaves
  • 1 teaspoon onion powder
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice

Directions

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add 2 qts. water, ham hock, bay leaves and onion powder to the beans. Bring to a boil. Reduce heat; cover and simmer for 1 hour. In a skillet, cook beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; drain. Add to bean mixture. Simmer, uncovered, for 1 hour. Discard bay leaves. Remove ham hock. Remove ham from bones; cut into bite-size pieces and return to broth. Serve over rice. Yield: 8 servings.
Smoked or cured ham hocks are usually available in your grocer's meat department. If you can't find them, ask your butcher for some leftover ham bones.
Originally published as Classic Red Beans N Rice in Taste of Home Ground Beef Cookbook 1999, p218

Nutritional Facts

1 each: 309 calories, 7g fat (3g saturated fat), 35mg cholesterol, 346mg sodium, 37g carbohydrate (4g sugars, 9g fiber), 25g protein.

  • 1 pound dry kidney beans
  • 2 quarts water
  • 1 ham hock
  • 2 bay leaves
  • 1 teaspoon onion powder
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice
  1. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add 2 qts. water, ham hock, bay leaves and onion powder to the beans. Bring to a boil. Reduce heat; cover and simmer for 1 hour. In a skillet, cook beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; drain. Add to bean mixture. Simmer, uncovered, for 1 hour. Discard bay leaves. Remove ham hock. Remove ham from bones; cut into bite-size pieces and return to broth. Serve over rice. Yield: 8 servings.
Smoked or cured ham hocks are usually available in your grocer's meat department. If you can't find them, ask your butcher for some leftover ham bones.
Originally published as Classic Red Beans N Rice in Taste of Home Ground Beef Cookbook 1999, p218

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Rick Wiles User ID: 6831275 33473
Reviewed Sep. 17, 2012

"This is very close to the way I make it except I add Andouille sausage."

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