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Red beans simmered low and slow with a smoked ham hock, ladled over rice and finished with fresh jalapeño.
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Spicy Red Beans And Rice

Dried red kidney beans simmered for hours with a smoked ham hock, Cajun seasoning, cayenne and Tabasco, then spooned over rice.
Course Main Course, Side
Cuisine American
Keyword Cayenne Pepper, Tabasco Sauce
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 375kcal

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.

Notes

Raw or undercooked red kidney beans contain a natural toxin that a hard boil destroys, so don't skip the 10-minute boil in step 2. Don't cook dried kidney beans in a slow cooker unless you've first soaked them, drained them and boiled them in fresh water for 30 minutes.
The ham hock and Cajun seasoning both add salt, which is why the salt starts at a teaspoon.
Soaking the beans overnight is optional. Soaked beans cook faster, so start checking them after about 1 1/2 hours.

Nutrition

Calories: 375kcal | Carbohydrates: 52g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 508mg | Potassium: 1306mg | Fiber: 13g | Sugar: 4g | Vitamin A: 714IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 6mg