This Red Beans and Rice recipe features tender Jacob’s Cattle or Spanish Tolosana beans, simmered with a flavorful blend of spices, onions, garlic, and a choice of ham hock, ham bone, or sausage. The beans cook slowly to absorb all the savory flavors, and the dish is served over a bed of rice. For an extra kick, it’s often topped with hot sauce and can even be served over cornbread instead of rice. This comforting dish is a classic that blends rich, smoky flavors with a hearty, satisfying texture.
Red Beans & Rice
Ingredients
- 2 c. dry Jacob's Cattle or Spanish Tolosana beans about 3/4 lbs.
- 1 medium onion chopped
- 1 bay leaf
- 1 tsp. garlic powder or a couple cloves of fresh garlic minced
- 1 tsp. salt
- 1/2 tsp. each black pepper dried thyme, dried basil and dried parsley
- 1/4 tsp. cayenne pepper
- 1 ham hook or ham bone or 1 lb. link sausage cut in chunks
Instructions
- Soak beans (see package directions), drain and place in a 5 or 6-quart pot. Add the onion, meat, 3 c. water and the spices. Bring to a boil, reduce the heat, and simmer gently for 1-2 hours, or until the beans are tender. if using a hock or bone, remove and add any meat back to the beans and discard the bone. Remove the bay leaf and keep the beans warm. Prepare rice and ladle beans over rice. Serve with hot sauce, if desired. May be served over cornbread instead of rice.
