Whether as a side or as a meal on its own, spicy red beans and rice, the Southern cooking staple with a kick, really hits the spot. It’s that perfect mix of salty, earthy, and of course spicy that’s just impossible to deny. Try it with barbecue; it’s a great pairing.
🌶️ Quick recipe snapshot
| Flavor profile | Smoky and savory from the ham hock, earthy from the beans and cumin, with a gentle Cajun warmth. |
| Primary heat source | Cayenne, Cajun seasoning, paprika and a little Tabasco, plus optional fresh jalapeño on top. |
| Heat level | Mild. Enough to tickle the tongue, and easy to turn up at the table. |
| Texture | Soft beans in a thick, creamy gravy, spooned over fluffy rice. |
| Best uses | A hearty main, or a side for barbecue. |
| Customization ideas | Bell pepper for the full trinity, andouille for a heartier pot, jalapeño seeds left in for more heat. |
| Before you start | About 15 minutes of prep and 3 hours of simmering, with the rice made in the last half hour. |
Flavor notes
The heat comes from moderate amounts of paprika, cayenne, Cajun seasoning, and Tabasco, potent enough to tickle the tongue, but not so hot as to chase off family and friends. We love it topped with some fresh jalapeño pepper, either sliced into wheels or chopped and sprinkled over the top. Of course, it’s optional, but it adds a delicious bright pepper flavor.
The smoked ham hock is the backbone of the pot. It simmers with the beans for three hours, giving everything a smoky, salty depth. And as the beans cook down, they thicken the liquid into the creamy, gravy-like sauce that red beans and rice is known for.
Dried red kidney beans need a proper boil, so don’t rush this part. Raw or undercooked kidney beans contain a natural toxin, and Illinois Extension says it takes 212°F for at least 10 minutes to destroy it. So when the pot comes up to a boil, let it bubble hard for a good 10 minutes before you turn it down to a simmer.
Check the pot now and then while it simmers. If it looks too thick or the beans start to stick, add a splash of hot water and give it a stir.
Adaptation ideas
A few of these adjust the heat, and the rest change what goes in the pot.
- Want it hotter? Double the cayenne, add more Tabasco at the table, or leave the seeds and membranes in the jalapeño.
- Want it milder? Cut the cayenne to 1/4 teaspoon, and serve the jalapeño on the side so you can add it to your own bowl.
- Want the full trinity? Add a chopped green bell pepper with the onion and celery to round out the Cajun holy trinity.
- Watching the salt? The ham hock and Cajun seasoning both bring salt, so the salt starts at just a teaspoon. Taste at the end before you add more, or use our salt-free Cajun seasoning to cut it further.
- Want sausage in it? Brown some sliced andouille and stir it in for the last 30 minutes.
- Short on time? Soak the beans overnight, drain them, and start with fresh water. They’ll cook faster, so start checking them after about an hour and a half.
- Using a slow cooker? Only after the beans have been soaked, drained and boiled in fresh water for 30 minutes first, since Illinois Extension notes slow cookers don’t get hot enough to make raw kidney beans safe.
Serving ideas
Rice is part of the name, but you can take it further than that.
- Over white rice. The classic way, with the beans ladled right on top.
- With barbecue. A hearty side if you’re serving ribs, brisket or pulled pork.
- With cornbread. For soaking up the gravy.
- With hot sauce on the table. So everyone can set their own heat.
- With green onions. Sliced on top for color and a fresh bite.
Storage notes
Get leftovers into the fridge within two hours, with the beans and rice in separate containers, and use them within 3 to 4 days. The beans freeze well for 2 to 3 months, which is FoodSafety.gov’s guidance for soups and stews with meat. When you reheat them, bring them to 165°F, and add a splash of water if they’ve thickened up in the fridge.
Like this recipe? You’ll love these too:
- Easy Louisiana Seafood Gumbo: Seafood, chorizo, bell pepper and Cajun seasoning in a 40-minute gumbo.
- Cajun Lasagna: Andouille, ground turkey and the holy trinity, layered into a lasagna.
- Ranch-Style Beans: Pinto beans simmered low and slow with ancho peppers.
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Spicy Red Beans And Rice
Ingredients
- 1 pound dried red kidney beans rinsed
- 1 smoked ham hock
- 1 quart water
- 1 1/2 cups celery chopped
- 1 1/2 cups onions chopped
- 2 cloves garlic minced
- 2 bay leaves
- 3 tablespoons parsley minced
- 1 teaspoon salt plus more to taste
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon Tabasco hot sauce
- 1 jalapeño pepper optional, sliced into wheels or chopped
- rice cooked, for serving
Instructions
- Place beans, ham hock, water, celery, onions, garlic, bay leaves, paprika, salt, Cajun seasoning, cayenne pepper, black pepper, cumin, and Tabasco in a large cooking pot or Dutch oven over high heat.
- Bring the mix to a boil and let it boil hard for 10 minutes. Then lower the heat, cover, and simmer for 3 hours, until the beans are tender and the sauce has thickened to a gravy-like texture. Check the pot every 30 minutes or so, stirring and adding hot water if it gets too thick or starts to stick. Separately, cook the rice during the last half hour.
- Remove the bay leaves from the beans, then add the parsley and stir to combine. Taste, and add more salt if needed.
- Remove from heat, then ladle the beans over the rice. Top with jalapeño wheels or chopped jalapeño (optional), then serve.
