Evoyn'S Red Beans And Rice
Creamy, flavorful red beans simmered with ham hocks and vegetables, perfect for hearty comfort food. Ideal for family dinners and those craving Southern-inspired cuisine.
Ingredients
Instructions
- Pick beans and cover with water. Soak overnight.
- Drain beans. Place in a soup pot with ham hocks, onions, celery, and bell pepper.
- Cover with cold water. Cover the pot and bring beans to a boil.
- Turn down heat to a simmer. Let beans simmer 2 1/2 to 3 hours over low heat, adding more water if necessary to prevent sticking.
- Remove ham hocks, onions, celery, and bell peppers.
- Remove some beans from the pot and mash them.
- Return mashed beans to the pot and stir. Mash more beans if needed to achieve desired consistency.
- Serve hot over cooked rice.
Tips & Substitutions
For a creamier texture, mash more beans as you go. If you don’t have ham hocks, smoked sausage or bacon can be great substitutes, adding a similar smoky flavor. Adjust the salt gradually, as ham hocks can be salty. Consider adding spices like cayenne or bay leaves for extra depth. To save time, use canned beans, but reduce cooking time accordingly.
Serving Suggestions
Serve this hearty dish over fluffy cooked rice, which absorbs the flavorful broth beautifully. Pair it with cornbread or a simple green salad to balance the richness. This meal is perfect for casual gatherings or family dinners; it pairs beautifully with Pork Tenderloin Roll for a diverse spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm over low heat on the stovetop, adding a splash of water if needed to loosen the consistency. This dish also freezes well; just ensure it's cooled completely before freezing in appropriate portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Evoyn'S Red Beans And Rice contains roughly 127 calories, with 3g protein, 18g carbohydrates, and 6g fat. It is an excellent source of vitamin C (53% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned red beans to save time. Rinse and drain them, then add them to the pot in the last 30-40 minutes of cooking, just enough to heat through and allow the flavors to meld.
What can I serve with red beans and rice?
Red beans and rice is delicious on its own, but you can enhance your meal with sides like collard greens, fried plantains, or buttermilk biscuits. A side of hot sauce also complements the dish well for those who enjoy a kick.
How do I know when the beans are done cooking?
The beans are done when they are tender and creamy but still hold their shape. You should be able to easily mash them against the side of the pot with a fork. If they are still hard, continue to simmer and check every 15 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).