Description
A classic and comforting Red Beans and Rice recipe that rivals the beloved Popeyes version. This hearty dish simmered with aromatic vegetables, spices, and a smoky ham bone delivers rich flavors and tender red beans, perfect for a satisfying family meal.
Ingredients
Scale
Vegetables
- 1 large onion, roughly chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped (including leaves if preferred)
- 2 tablespoons garlic, minced
Spices and Seasonings
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 3/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning (more to taste)
- 1 tablespoon sugar
- 1 teaspoon Better Than Bouillon Chicken Base
- 2 bay leaves
Proteins and Beans
- 1 pound dry red beans, rinsed
- Meaty ham bone or ham hock
Other
- 2 tablespoons olive oil
- About 7 cups water
- 6 cups hot cooked rice (or more, for serving)
Instructions
- Prep Your Veggies: Chop the onion, green bell pepper, and celery (including some leaves if desired) and set aside for sautéing.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add the chopped onion, bell pepper, and celery. Cook for 6-8 minutes until the onions start to become translucent.
- Prepare Garlic and Spice Mix: Mince 2 tablespoons garlic. In a small bowl, combine kosher salt, cayenne pepper, dried thyme, dried sage, dried parsley, Cajun seasoning, and sugar.
- Add Garlic and Spices: Add the minced garlic and spice mix to the pot. Sauté for 1-2 minutes until fragrant to release the flavors.
- Incorporate Chicken Base: Stir in 1 teaspoon Better Than Bouillon Chicken Base, mixing well with the sautéed vegetables and spices.
- Add Beans, Ham, and Water: Pour in about 7 cups of water, add the rinsed red beans, the meaty ham bone or ham hock, and 2 bay leaves.
- Bring to Boil: Stir the mixture over high heat until it comes to a boil.
- Simmer: Lower the heat to a barely bubbling simmer. Cover the pot with a lid but halfway through the cooking time, either remove or tilt the lid to allow venting. Simmer for 2.5 to 3 hours.
- Check for Doneness: After simmering, taste the beans. They should be tender and flavorful. If chalky or dry, continue cooking until fully softened.
- Adjust Seasoning: Add an additional half teaspoon of salt or to taste, and more Cajun seasoning if preferred.
- Remove Ham Bone and Bay Leaves: Take out the ham bone and bay leaves. Chop any meat left on the bone and stir it back into the beans. Discard the bone.
- Serve: Serve the red beans hot over cooked rice for a classic and hearty meal.
Notes
- Rinsing the dry red beans before cooking removes debris and excess starch for better texture.
- Use a meaty ham bone or ham hock for a rich smoky flavor; leftover ham pieces can be added back into the dish after cooking.
- Halfway through cooking, venting the pot helps prevent overflow and allows steam to escape.
- If you prefer less heat, reduce or omit cayenne pepper and Cajun seasoning.
- This recipe is great for making ahead, as flavors deepen after resting.
