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One-Pot Red Beans & RiceOne-Pot Red Beans & Rice
One-Pot Red Beans & Rice

One-Pot Red Beans & Rice

In New Orleans, this Creole classic was traditionally served on Monday – laundry day – the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.
Recipe source: Saveur
Recipe source: Saveur
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Recipe - GOLDEN VALLEY (+Wines & Spirits)
Recipe: One-Pot Red Beans & Rice
One-Pot Red Beans & Rice
Prep Time1440 Minutes
Servings6
Cook Time150 Minutes
Ingredients
1/4 cup vegetable oil
8 cloves garlic, finely chopped
6 ribs celery, finely chopped
2 large yellow onions, finely chopped
2 green bell peppers, stemmed, seeded and finely chopped
Kosher salt, to taste
1 tablespoon ground white pepper
1 tablespoon dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons cayenne
1 teaspoon freshly ground black pepper
1 pound dried red beans, soaked overnight
4 bay leaves
2 smoked ham hocks
1 tablespoon hot sauce, such as Tabasco
Cooked white rice, for serving
Directions
  1. Heat oil in an 8-quart Dutch oven over medium-high heat.
  2. Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft, about 12 minutes.
  3. Add white pepper, thyme, oregano, cayenne and black pepper; stir until fragrant, about 2 minutes.
  4. Add beans, bay leaves, ham hocks and 6 cups water; bring to a boil.
  5. Reduce heat to medium-low and cook, covered, until beans and ham hock are tender, about 2 hours.
  6. Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
  7. Serve over rice in bowls and sprinkle with scallions.
1440 minutes
Prep Time
150 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1/4 cup vegetable oil
Wesson Vegetable Oil
Wesson Vegetable Oil, 24 Ounce
$4.19$0.17/oz
8 cloves garlic, finely chopped
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
6 ribs celery, finely chopped
Fresh Celery
Fresh Celery, 1 Each
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2 large yellow onions, finely chopped
Yellow Onions
Yellow Onions, 0.5 Pound
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2 green bell peppers, stemmed, seeded and finely chopped
Premium Green Bell Peppers
Premium Green Bell Peppers, 0.5 Pound
$1.50 avg/ea$2.99/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
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1 tablespoon ground white pepper
L&B Ground White Pepper
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
1 tablespoon dried thyme
L&B Thyme
L&B Thyme, 0.8 Ounce
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2 teaspoons dried oregano
L&B Greek Oregano
L&B Greek Oregano, 0.6 Ounce
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$4.49 was $5.19$7.48/oz
1 1/2 teaspoons cayenne
L&B Cayenne Spice Ground Chile Pepper
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
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$5.49 was $6.19$2.61/oz
1 teaspoon freshly ground black pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
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1 pound dried red beans, soaked overnight
L&B Dry Red Beans
L&B Dry Red Beans, 1 Pound
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4 bay leaves
L&B Bay Leaves
L&B Bay Leaves, 0.1 Ounce
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$5.79 was $6.49$57.90/oz
2 smoked ham hocks
Smoked Ham Shanks Cracked
Smoked Ham Shanks Cracked, 2 Pound
$15.98 avg/ea$7.99/lb
1 tablespoon hot sauce, such as Tabasco
Tabasco Brand Red Pepper Sauce
Tabasco Brand Red Pepper Sauce, 2 Ounce
$2.29$1.15/oz
Cooked white rice, for serving
Our Family Instant White Rice
Our Family Instant White Rice, 28 Ounce
$5.39$0.19/oz

Directions

  1. Heat oil in an 8-quart Dutch oven over medium-high heat.
  2. Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft, about 12 minutes.
  3. Add white pepper, thyme, oregano, cayenne and black pepper; stir until fragrant, about 2 minutes.
  4. Add beans, bay leaves, ham hocks and 6 cups water; bring to a boil.
  5. Reduce heat to medium-low and cook, covered, until beans and ham hock are tender, about 2 hours.
  6. Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
  7. Serve over rice in bowls and sprinkle with scallions.