Red Beans and Rice


  • 1 lb of dry red beans, soaked overnight
  • 1 smoked ham hock
  • 2 medium yellow onions, chopped
  • 3 stalks of celery, chopped
  • 1 tbs Italian parsley, chopped
  • 1/2 green pepper, chopped
  • 2 bay leaves
  • 2 large cloves garlic, chopped
  • 1/2 lb of butter
  • 1 tbs Worcestershire sauce
  • 1 tbs Tabasco sauce
  • 4 cups chicken stock
  • kosher salt and fresh cracked black pepper to taste.
  • 2 cups jasmine rice
  • Soak beans overnight. Drain.
  • Cook rice according to package directions. Set aside.
  • To a large sauce pan or stock using high heat add all of the other ingredients.
  • Once beans come to a boil reduce heat to medium, cover and cook for 1 hour.
  • Reduce heat to low and test for doneness.
  • If beans are not quite done, cook for another 30 minutes.
  • To serve add rice to bowls and┬áladle┬ábeans over.

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