ham hock red beans and rice recipe

Written ByJenny Smyth Posted on
ham hock red beans and rice recipe
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The Best ham hock red beans and rice recipe

I have been making this ham hock red beans and rice recipe for years, and it is one of those meals that always brings my family together. There is something so comforting about the rich, smoky flavor from the ham hock mixing with the creamy red beans and fluffy rice. My kids love it because it is hearty and filling, and I love it because it is a complete meal in one pot that does not require a lot of fuss.

It is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen, but it also works great for Sunday dinners when we have extended family over. The health benefits of this dish are a big reason why I keep it in regular rotation. Red beans are packed with fiber and protein, which help keep everyone full and energized.

The ham hock adds a deep savory taste without needing a lot of extra salt or fat, and when you serve it over brown rice, you get even more nutrients. It is a balanced meal that feels indulgent but is actually pretty good for you. I also like that I can control the ingredients, so I know exactly what my family is eating.

This recipe comes from the heart of Louisiana cooking, where red beans and rice is a Monday tradition. The ham hock is the star here because it slowly releases its flavor into the beans as they simmer, creating a broth that is rich and slightly smoky. The key technique is to cook the beans until they are tender but not mushy, so they still hold their shape and give the dish a nice texture.

I always make sure to soak the beans overnight to cut down on cooking time, but you can use canned beans in a pinch. The rice absorbs all that wonderful liquid, making every bite taste like home. When I make this dish, I like to let it simmer on the stove for a couple of hours while we go about our day.

The house fills with the most amazing aroma, and by dinner time, everyone is ready to eat. I usually serve it with a side of cornbread and some hot sauce for those who want a little kick. It is one of those recipes that never fails, and I am excited to share it with you today.

Ham Hock Red Beans and Rice

Ham Hock Red Beans and Rice

4.9 from 1471 votes

This classic Louisiana dish features tender red beans simmered with a smoky ham hock until rich and flavorful, served over fluffy white rice. It is a comforting, hearty meal that is perfect for family dinners and special occasions alike.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 pound dried red kidney beans, soaked overnight and drained
1 meaty ham hock (about 1 pound)
1 large yellow onion, diced
3 cloves garlic, minced
2 celery stalks, diced
1 green bell pepper, diced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
6 cups chicken broth or water
Salt and black pepper to taste
2 tablespoons vegetable oil

For the Rice

2 cups long grain white rice
4 cups water
1 teaspoon salt

For Garnish

Sliced green onions
Hot sauce (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium heat.
2Add the diced onion, celery, and bell pepper, and cook for about 5 minutes until the vegetables are soft and the onion is translucent.
3Stir in the minced garlic, bay leaves, thyme, cayenne pepper, and smoked paprika.
4Cook for 1 minute until fragrant, then add the ham hock and the soaked, drained red beans.
5Pour in the chicken broth or water, making sure the beans and ham hock are fully submerged.
6Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
7Let it simmer gently for 2 to 2.
5 hours, stirring occasionally, until the beans are tender and the ham hock is falling apart.
8About 30 minutes before the beans are done, prepare the rice.
9In a medium saucepan, combine the rice, water, and salt.
10Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 18 minutes.
11Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
12Once the beans are tender, remove the ham hock from the pot.
13Use two forks to shred the meat from the bone, discarding the skin and bone.
14Return the shredded meat to the pot and stir well.
15Taste and adjust seasoning with salt and black pepper as needed.
16To serve, spoon a generous portion of rice into bowls and ladle the red beans and ham over the top.
17Garnish with sliced green onions and a dash of hot sauce if desired.
Serve immediately.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Medium saucepan for rice

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 800mg🌾Total Carbs: 60g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 25g

📝Notes

For a quicker version, you can use three 15-ounce cans of red beans, rinsed and drained, and reduce the simmering time to 30 minutes. If you prefer a thicker consistency, mash some of the beans against the side of the pot before serving.

Watch Video Of How Ham Hock Red Beans and Rice Works

This ham hock red beans and rice recipe is a staple in my kitchen because it is so versatile and always satisfies a crowd. The leftovers store beautifully in the fridge for a few days, and the flavors only get better as they meld together.

To reheat, simply warm the beans on the stove over medium low heat, adding a splash of water or broth if needed, and serve with freshly steamed rice. I love serving this dish for family gatherings because it is easy to make in large batches and pairs well with simple sides like cornbread or a crisp green salad.

You can also get creative with leftovers by using the beans as a filling for tacos or topping baked potatoes. This recipe is a true workhorse that delivers comfort and flavor every time, and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Ham Hock Red Beans and Rice

1. Can I use canned beans instead of dried?

Yes, you can use canned red beans to save time. Rinse and drain three 15-ounce cans, then add them to the pot after the vegetables and ham hock have cooked for about 10 minutes. Simmer for 30 minutes to allow the flavors to meld, then shred the ham hock and serve.

2. How do I store leftovers?

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and taste even better the next day. You can also freeze the beans without the rice for up to 3 months in a freezer safe container.

3. Can I make this recipe in a slow cooker?

Absolutely. After sauteing the vegetables and garlic, transfer everything to a slow cooker with the soaked beans, ham hock, broth, and seasonings. Cook on low for 8 hours or on high for 4 to 5 hours, then shred the ham hock and serve over rice.

4. What can I substitute for ham hock?

If you cannot find ham hock, you can use smoked turkey legs, smoked sausage, or thick cut bacon. Smoked turkey legs will give a similar smoky flavor, while sliced sausage can be browned and added with the beans. Adjust cooking times as needed for the substitute.

5. Is this dish spicy?

This recipe has a mild heat from the cayenne pepper, but it is not overly spicy. You can adjust the cayenne to your preference, or omit it entirely for a milder version. Serve with hot sauce on the side so everyone can add their own level of heat.

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