small red beans recipe

Written ByJenny Smyth Posted on
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The Best small red beans recipe

I’ve been making small red beans recipe for years, and it’s a staple in my household. My kids love it, and it’s perfect for any occasion. I like to think that this dish is a reflection of my heritage, as my grandmother used to make it for me when I was a child.

The recipe is simple yet flavorful, with a depth of flavor that comes from the slow cooking of the beans. The key to this recipe is to use small red beans, which are tender and hold their shape well. Unlike other types of beans, these don’t become mushy after cooking.

I also like to add some aromatics like onions and garlic to give the dish an extra boost of flavor. The smell of these ingredients cooking together is amazing, and it’s what makes this dish so special to me. When I serve this at family gatherings, everyone always asks for the recipe.

It’s a crowd-pleaser, and I’m happy to share it with you today. The best part about this recipe is how easy it is to make ahead of time. Simply cook the beans and store them in the fridge or freezer until you’re ready to serve.

This makes it perfect for busy weeknights or special occasions when you need something quick and easy but still impressive.

Small Red Beans with Smoked Ham Hock

4.7 from 1943 votes

A hearty and flavorful Southern-style dish featuring tender small red beans slow-cooked with smoked ham hock and aromatic vegetables. This comforting meal is perfect served over rice for a satisfying dinner.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beans

1 pound dried small red beans, sorted and rinsed
1 smoked ham hock (about 1 pound)
8 cups water
1 large onion, diced
3 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 tablespoons olive oil

For Serving

Cooked white rice
Sliced green onions
Hot sauce (optional)

👨‍🍳Directions

1Place the sorted and rinsed small red beans in a large bowl and cover with water by 2 inches.
2Let them soak overnight or for at least 8 hours, then drain and rinse thoroughly before cooking.
3In a large Dutch oven, heat the olive oil over medium heat until shimmering.
4Add the diced onion, celery, and bell pepper, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
5Stir in the minced garlic, bay leaves, dried thyme, smoked paprika, and cayenne pepper if using.
6Cook for 1 minute until fragrant, then add the drained beans, smoked ham hock, and 8 cups of water.
7Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently.
8Cook for 2 to 2.
5 hours, stirring occasionally, until the beans are tender and the meat is falling off the ham hock.
9Remove the ham hock from the pot and let it cool slightly.
10Once cool enough to handle, shred the meat, discarding the skin and bones, then return the shredded meat to the pot.
11Season the beans with salt and black pepper to taste, adjusting the spices as desired.
12If the mixture is too thick, add a little water to reach your preferred consistency, then simmer for an additional 5 minutes.
13Serve the small red beans over a bed of cooked white rice, garnished with sliced green onions and a dash of hot sauce if desired.
14The beans should be creamy and the broth thick and savory.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 720mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Tips: For a vegetarian version, omit the ham hock and use vegetable broth with smoked paprika and liquid smoke. Soaking the beans overnight reduces cooking time and improves texture.

Watch Video Of How Small Red Beans with Smoked Ham Hock Works

This small red beans recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with family and friends. One of my favorite things about this recipe is how versatile it is – you can serve it hot or cold, with or without meat or added toppings like cheese or sour cream.

For storage, simply let the cooked beans cool before transferring them to an airtight container in the fridge or freezer for up to 3 months. When reheating, you can either microwave individual portions or transfer the entire container back onto the stovetop over low heat until warmed through.

❓ Frequently Asked Questions About Small Red Beans with Smoked Ham Hock

Q: What type of beans should I use for this recipe?

For this recipe, you’ll want to use small red beans. These are typically found in most supermarkets and are often labeled as ‘small red’ or ‘kidney’ beans.

Q: Can I use canned beans instead of cooking them from scratch?

Canned beans will work in a pinch, but they lack the depth of flavor that comes from slow-cooking the beans from scratch.

Q: How long do I need to cook the beans?

The cooking time will depend on your personal preference for tenderness. As a general rule, cook the beans until they’re tender but still hold their shape.

Q: Can I make this recipe in a slow cooker?

This recipe is perfect for a slow cooker! Simply brown the onions and garlic before adding them to the slow cooker with the remaining ingredients.

Q: Are there any health benefits to eating small red beans?

This recipe is not only delicious but also packed with nutrients like protein, fiber, and antioxidants.

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