Recipe courtesy of Treva Chadwell

Red Beans and Rice

The ultimate Monday tradition--though if you happen to make it on a Tuesday or Wednesday, it'll still taste just as good. Don't skimp on the scallions--they add a fresh and crunchy finishing note to the creamy beans.
  • Level: Easy
  • Total: 9 hr 15 min
  • Prep: 25 min
  • Inactive: 6 hr
  • Cook: 2 hr 50 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

1 pound dried red kidney beans

8 ounces bacon, chopped

2 ribs celery, chopped

1 large onion, chopped

1 green bell pepper, chopped

2 pounds ham hocks or 1 large ham bone

2 bay leaves

2 sprigs fresh thyme

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

8 cups chicken stock or water, plus more if needed

1 to 2 tablespoons Louisiana-style hot sauce

Kosher salt

Chopped scallions, for garnish

Cooked white rice, for serving

Directions

  1. 1. Soak the kidney beans in a large pot with enough water to cover (about 8 cups) for at least 6 hours or overnight. Drain and rinse the beans; set aside.
  2. 2. Cook the bacon in a large soup pot or Dutch oven over medium heat until rendered and crispy, about 8 minutes. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the celery, onions and bell peppers and cook until softened slightly, 8 minutes. Add the beans, ham hocks, bay leaves, thyme, black pepper and cayenne. Add the stock, making sure the beans and vegetables are covered by about 2 inches of liquid; add more stock or water if needed. Bring to a simmer, uncovered, and cook, stirring occasionally to prevent scorching on the bottom of the pan, until the beans are tender and creamy in texture, 2 to 2 1/2 hours. Add additional stock or water as needed to keep the beans submerged in the liquid.
  3. 3. Remove the ham hocks, bay leaves and thyme stems. Remove the meat from the ham hocks and shred into a bowl; set aside. Crush the beans with a potato masher, leaving the mixture chunky with some whole beans. Stir in the reserved bacon and shredded meat. Add the hot sauce and salt to taste.
  4. 4. To serve, garnish with scallions and serve with white rice.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …