Frugal Feasts Red Beans And Rice Recipe

ByBob Jones

Penny Pinchers Red Beans and Rice is a delicious and nutritious dish that warms my heart with every spoonful. This recipe provides a rich source of protein and fiber, thanks to its star ingredient: dried red beans.

They become fantastically creamy after a long, slow simmer. I always start with a base of aromatic vegetables—onion, green bell pepper, and celery—which create a flavorful foundation sautéed in vegetable oil.

I then add the spices—I like thyme, paprika, cayenne, and black pepper—which bring depth and a gentle kick to the dish. Adding a smoked ham hock imparts a smoky richness that I love, perfectly complementing the earthy beans.

The long simmer with bay leaves knits together all the flavors into a potlikker that you can’t resist. I adore serving it over white rice, which is a perfect foil for the dish’s heartiness.

If I were to add anything, which I often do, it would be sliced green onions as a garnish, with a few dashes of hot sauce over that, for a punch that my family and I enjoy. This dish is a nutritional powerhouse, with plenty of vitamins and a significant amount of protein to boot.

Ingredients photo for Frugal Feasts Red Beans And Rice Recipe

Ingredients

Ingredients photo for Frugal Feasts Red Beans And Rice Recipe

Red beans, dried: High in protein and fiber, perfect for stews with body.

Ham hock smoked: It injects a profuse, smoky flavor; lends protein and profundity.

Antioxidant-rich, onion boosts the flavor and aroma of dishes overall.

Green bell pepper offers a slight sweetness and a tender, crisp bite, while also delivering a good dose of vitamin C.

Garlic: Pungent and savory, a supporter of cardiovascular health and immunity.

Adding a subtle sweetness and a healthful crunch, celery is low in calories.

Thyme & Paprika: Bring a richness and warmth of flavor; they’re both rich in antioxidants.

Laurel Leaves: Bestow a delicate, spicy, aromatic warmth to the dish.

Ingredient Quantities

  • 1 pound dried red beans

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1 smoked ham hock

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon black pepper

  • 2 bay leaves

  • 6 cups water

  • Salt to taste

  • 4 cups cooked white rice

  • Sliced green onions for garnish (optional)

  • Hot sauce (optional)

Instructions

1. Check the dried red beans for any debris, and rinse them well. Soak the beans in a large pot of water overnight or for at least 8 hours. Drain, and rinse the beans well again before use.

2. In a big pot or Dutch oven, warm the vegetable oil on medium. Toss in the chopped onion, green bell pepper, and celery. Cook these aromatics low and slow for about 5-7 minutes until soft, tender, and almost translucent.

3. Add the minced garlic and cook an additional 1-2 minutes until fragrant.

4. Place the soaked red beans, smoked ham hock, dried thyme, paprika, cayenne pepper, black pepper, bay leaves, and 6 cups of water in the pot. Stir well to combine all ingredients.

5. Heat the mixture over medium-high heat until boiling. When it reaches a boil, turn the heat down to low and cover the pot. Leave the pot to simmer for around 2 to
2.5 hours, or until the beans have achieved a tender texture, stirring occasionally.

6. Take out the ham hock from the pot. Allow it to cool a bit, then shred the meat, throwing away the fat and bones. Return the meat to the pot.

7. Salt the beans to your liking. Keep them simmering in the uncovered pot for another 30 minutes, or until the liquid thickens to your desired level.

8. At the same time, cook the white rice based on the package directions so that you have 4 cups of cooked rice ready to serve.

9. Extract the bay leaves from the beans. Distribute the red beans above the cooked white rice.

10. If desired, you can garnish with sliced green onions and serve hot sauce on the side for those who like more heat. Make sure to savor every bit of this unbelievably cheap meal!

Equipment Needed

1. A sizable pot or a Dutch oven
2. Spoon or spatula made of wood
3. Spoons for measuring
4. Cutting Tool
5. Chopping block
6. Strainer or colander
7. Small stockpot (for cooking rice)
8. Shredding ham hock: Fork
9. Spoon, serving

FAQ

  • Q: Can I use canned beans instead of dried beans?Q: Is it possible to use canned beans, and if so, will they affect the flavor?

    A: Canned beans, while possible to use, might not yield the best flavor. As always, the fresher the ingredient, the better the flavor. Rinse a couple of cans of red beans and add them when you would normally add soaked beans.

  • Q: How long should the beans soak if using dried beans?A: To prep the beans, soak them in water overnight for at least 8 hours. This helps to soften them and to reduce cooking time.

  • Q: Can I make this dish vegetarian?Certainly! Omit the ham hock and use vegetable broth in place of water to amp up the flavor. You might also want to add some extra spices to really make it pop.

  • Q: What is the cooking time for the beans?To cook the beans, first soak them in water for about 8 hours. Then, cook in fresh water for 1.5 to 2 hours until they’re tender and creamy.

  • Q: How do I store leftovers?A: Leftovers can be kept in an airtight container in the fridge for about 5 days. They can also be frozen. The little space in the freezer allows for good airflow, which is essential for keeping frozen foods in good condition. Use the freezer if you don’t plan to eat the leftovers in the next few days.

  • Q: What other meats can be used instead of ham hock?A: If you want to avoid using ham hock and prefer a different flavor profile, you can substitute andouille sausage or smoked sausage instead.

  • Q: What’s the best way to add heat to this dish?A: Tailor the cayenne pepper to your palate and offer hot sauce on the side for those who want to crank up the heat.

Substitutions and Variations

One smoked sausage or andouille sausage, sliced, can be used in place of one smoked ham hock.
Substitute 1 teaspoon chili powder for 1/2 teaspoon cayenne pepper.
1 red bell pepper instead of 1 green bell pepper.
4 cloves garlic, minced, instead of 3 cloves garlic, minced
For a healthful choice, opt for brown rice rather than white rice.