Ham Hock, Red Beans and Rice Recipe

Name: Ham Hock, Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onions; 1/2 cup chopped celery; 2 tablespoons minced garlic; 8 ounces andouille sausage, cut into 2 ounce links; 2 bay leaves; 1/4 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 teaspoon cayenne; 1 teaspoon salt; 1 ham hock, about 1 pound; 1 pound red beans, soaked and drained; 8 to 10 cups chicken stock; 2 cups cooked white long grain rice, warm; Garnish: 2 tablespoons chopped green onions and Essence, recipe follows; Crusty loaf bread; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
8 ounces andouille sausage, cut into 2 ounce links
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham hock, about 1 pound
1 pound red beans, soaked and drained
8 to 10 cups chicken stock
2 cups cooked white long grain rice, warm
Garnish: 2 tablespoons chopped green onions and Essence, recipe follows
Crusty loaf bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes.
2
Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes.
3
Add the ham hock and beans.
4
Cover the mixture with the stock.
5
Bring up to a boil and reduce heat to a simmer.
6
Cook the bean mixture for 2 hours or until the beans are tender.
7
Mash 1/4 of the mixture against the side of the pot with a spoon.
8
Reseason with salt and pepper if needed.
9
Remove the ham hock and slice the meat off the bone.
10
To assemble, spoon the warm rice onto the serving bowl.
11
Ladle the bean mixture right over the top.
12
Garnish with green onions, Essence and crusty bread.
13
Combine all ingredients thoroughly.

944

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup chopped onions, 1/2 cup chopped celery, 2 tablespoons minced garlic, 8 ounces andouille sausage, cut into 2 ounce links, and more.

Yes, Ham Hock, Red Beans and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham Hock, Red Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions