Go Back
Print

Spicy Red Beans And Rice

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

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 tablespoon salt
  • 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
  • Rice

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, then lower heat, cover, and simmer for 3 hours, until beans are cooked and the sauce has thickened to a gravy-like texture. Separately, cook the rice during the last half an hour.
  • Remove the bay leaves from the beans, then add the parsley and stir to combine.
  • Remove from heat, then ladle the beans over the rice. Top with jalapeño wheels (optional), then serve.