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Red Beans and Rice

Cooking a “pot of beans” is a classic Southern tradition. Found in most Southern pantries, dried beans are an inexpensive staple making them a great way to feed a family. Served alongside cornbread, it’s a satisfying meal made from humble ingredients. Chock full of ham with smoky, savory flavors, a touch of spice and a subtle pinch of sweet, Red Beans and Rice brings cooking with pantry staples to another level!
Cook Time 3 hours
Course Dinner
Servings 6 people

Equipment

  • Large stockpot
  • small saucepan

Ingredients
  

  • For the beans: 
  • 1 pound dried red beans, rinsed and sorted
  • 12 cups water
  • 1 large sweet onion, chopped, about 3 cups
  • 1 pound smoked or cooked ham, diced, about 4 cups
  • 1 teaspoon garlic salt
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • ⅛ teaspoon teaspoon cinnamon
  • 3 bay leaves
  • ½ cup Worcestershire sauce
  • For the rice: 
  • 1 cup rice, preferably Jasmine
  • 1-½ cups water
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil

Instructions
 

  • To cook the beans:
  • Pour the rinsed beans into a large stockpot and cover with the water. Bring to a boil over medium heat, stirring occasionally. When the water comes to a boil, cover the pan, reduce the heat to medium-low and cook for 40 minutes. Stir the beans occasionally
  • After 40 minutes, add the chopped onion and ham along with the garlic salt, kosher salt, black pepper, cayenne pepper, brown sugar, cinnamon, bay leaves, and the Worcestershire sauce. Cover the pan and continue cooking over medium-low heat for an additional 2 hours. Stir the beans occasionally.
  • Using the back of a spoon, mash about half of the cooked beans. Check for seasonings, adding more kosher salt if needed. Continue cooking the beans uncovered for another hour or until the liquid has reduced slightly and thickened.
  • To cook the rice:
  • Combine the rice with the water, kosher salt and olive oil in a small saucepan and bring to a boil over medium heat. Cover the pan and reduce the heat to low and cook the rice for 15 minutes.
  • Remove the pan from the heat and let the rice steam in the covered pan for an additional 10 minutes. Fluff the rice with a fork.
  • To serve, place a scoop of the rice into a bowl and ladle the red beans over the rice.