Description
This Red Beans and Rice recipe is a flavorful, hearty dish inspired by classic Southern cooking and touted as better than Popeyes. It features tender red beans simmered slowly with a meaty ham bone, aromatic vegetables, and a vibrant blend of Cajun spices, served over steaming hot rice for a comforting and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, roughly chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped (including leaves)
- 2 tablespoons garlic, minced
Spices and Seasonings
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 3/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning (more to taste)
- 1 tablespoon sugar
- 1 teaspoon Better Than Bouillon Chicken Base
Main Ingredients
- 2 tablespoons olive oil
- 1 pound dry red beans, rinsed
- Meaty ham bone or ham hock
- 2 bay leaves
- About 7 cups water
For Serving
- 6 cups hot cooked rice (or more as desired)
Instructions
- Prep your veggies: Chop the onion, green bell pepper, and celery stalks, including some leaves for added flavor. This will form the aromatic base of the dish.
- Sauté aromatics: Heat olive oil in a large pot over medium-high heat until hot and shimmering. Add the chopped onions, bell pepper, and celery and sauté for 6-8 minutes until the onions become translucent and fragrant.
- Prepare garlic and spice mix: Mince the garlic. In a small bowl, combine salt, cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar for your spice blend.
- Add garlic and spices: Stir the minced garlic and the spice mixture into the pot with vegetables. Cook for 1-2 minutes until fragrant to release the flavors.
- Add chicken base: Mix in the Better Than Bouillon Chicken Base to enrich the broth depth.
- Add beans, ham, and water: Pour in about 7 cups of water and add the rinsed red beans. Nestle in the meaty ham bone or ham hock along with 2 bay leaves for savory depth.
- Bring to boil and simmer: Stir everything together over high heat until boiling. Reduce heat to a low simmer, maintaining just a gentle bubble.
- Cook slowly: Cover the pot partially to allow venting and simmer the beans gently for 2 1/2 to 3 hours until tender and fully cooked, stirring occasionally.
- Check doneness: Taste the beans to ensure they are soft and flavorful; if dry or chalky, continue cooking until perfectly tender.
- Adjust seasoning: Add an extra half teaspoon of salt and more Cajun seasoning according to your taste preferences.
- Remove and shred ham: Take out the ham bone and bay leaves. Chop any meat left on the bone and return it to the pot, then discard the bone and bay leaves.
- Serve: Spoon the rich, flavorful beans over hot cooked rice and enjoy this classic comfort food.
Notes
- Rinsing the dry red beans before cooking removes dirt and reduces excess starch.
- Using a ham bone or ham hock adds deep smoky and savory flavor to the beans.
- Partial lid covering during simmering prevents boil-overs while allowing excess moisture to escape.
- Adjust the amount of cayenne and Cajun seasoning to control the spice level according to your preference.
- This recipe can be doubled easily to feed larger crowds or for meal prep.
