Classic Red Beans N Rice

Name: Classic Red Beans N Rice
Prep time: 10 min
Cook time: 2 h 25 min
Total time: 2 h 35 min
Yield: 8 servings
Cuisine: North America, Cajun
Ingredients: 1 pound dried kidney beans; 8 cups water; 1 ham hock; 2 bay leaves; 1 teaspoon onion powder; 1 pound ground beef; 1 large onion, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 1 garlic clove, minced; Hot cooked rice; Chopped fresh parsley, optional

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 10 min. + standing Cook: 2-1/4 hours

By Taste Of Home Editorial Team

Recipe by Jackie Turnage, New Iberia, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 04, 2023

After living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana

TEST KITCHEN APPROVED

Classic Red Beans N Rice

2 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:2 hours 25 min

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Ingredients

1 pound dried kidney beans
8 cups water
1 ham hock
2 bay leaves
1 teaspoon onion powder
1 pound ground beef
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
Hot cooked rice
Chopped fresh parsley, optional

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Directions

1
Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours.

2
Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the 8 cups water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3
In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves.
4
Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.