Cajun Red Beans and Rice


  • 1 lb dry red beans
  • 4 smoked ham hocks
  • 1 large onion, minced
  • 2 ribs celery, chopped
  • 1 large green pepper, chopped
  • 4 cloves garlic, chopped
  • 2 tbs of Cajun seasoning
  • 1 tbs kosher salt
  • 2 tbs butter
  • 2 tsp cracked black pepper
  • 4 cups ham stock
  • 4 cups chicken stock
This is the authentic slow cook method for beans and rice.
  • Cover the beans with water and let soak overnight.
  • In a large stock pot add the ham hocks and cover with water. Bring to a boil, then reduce the heat to a simmer. Let simmer for 4-5 hours.
  • Remove the ham hocks from the water and place on a baking sheet to cool. Reserve the ham stock When almost cool remove the meat and fat from the bone. Discard the fat and set the meat aside.
  • In a stock pot using medium high heat add the butter along with the onions, celery, green pepper and garlic.
  • Saute for 2-3 minutes, stirring frequently. Season with some salt and pepper.
  • Add the beans and enough ham and chicken stock to cover. Bring to a boil then reduce the heat to a simmer.
  • Add the┬áCajun┬áseasoning.
  • Let beans simmer for 2 hours uncovered. As the liquid evaporates add more ham stock and chicken stock.
  • After 2 hours add in the hock meat and cook for another hour or until the beans are very tender.
  • Serve with rice.

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