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 Cajun seasoning.
  • 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.




20 min


4 min


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