Go Back
Easy, Delicious New Orleans Red Beans & Rice

This delicious New Orleans favorite was traditionally cooked on Mondays, "laundry day".  It is incredibly easy to prepare, and good enough to serve for company!

Course: Main Course
Cuisine: New Orleans
Servings: 6
Author: Mimi L.
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • ½ bell pepper chopped
  • 6 cloves garlic minced
  • 1 ham hock seasoned on both sides with salt and pepper
  • 14 oz package Smoky Hollow smoked sausage cut in 2.5” links
  • 2 bay leaves
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 pound red beans
  • 8 cups chicken stock
  • 1 tbsp Worcestershire sauce
  • French bread
  • Tabasco sauce
  • cooked white rice
  1. The night before: Place beans in a large bowl and cover generously with water. Allow to soak overnight. Drain and rinse before use.
  2. In a stock pot, saute the onions, celery, and bell pepper in butter for 2-3 minutes. Add garlic, and saute one minute.
  3. Add the ham hock and sausage, bay leaves, black pepper, thyme, cayenne, and salt. Continue to saute for 2-5 minutes, stirring occasionally and turning the ham hock half way through.
  4. Add the beans, cover with the chicken stock, and add Worcestershire sauce.
  5. Bring to a boil, then reduce heat and cover. Allow the beans to cook for 2 hours, stirring occasionally. Monitor the liquid while cooking, and add water if necessary.

  6. Remove the ham hock, and set aside on a plate. Remove the bay leaves, and discard. Blend for a few seconds with an immersion blender, taking care to avoid the sausage. Blend only a few of the beans, to add a creamy texture.
  7. Remove and chop the meat from the ham hock, and return to pot. Discard fat and bone.
  8. Re-season with salt and pepper to taste.
  9. Serve with a scoop of white rice and crusty French bread. Drizzle with Tabasco to taste.
Recipe Notes
  • I like to use butter in this recipe to saute the vegetables, for flavor.  Make sure the flame isn't too high, though, because butter burns so easily.
  • Smoked ham hock may be used instead of raw.  If so, there is no need to season.
  • Monitor the beans while cooking, and add water if they become too dry.  Don't let them stick to the bottom of the pot and burn - they will be ruined! Eight cups of stock works perfectly for me, but this has a lot to do with the humidity. If you live in a dry area, you may find that you need to add more water.