Smoked Red Beans and Rice

Name: Smoked Red Beans and Rice
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Creole
Ingredients: Lane’s Garlic² Rub; Lane’s Blackening Rub; Lane’s One Legged Chicken Sauce (optional); 1 pound dry red beans or red kidney beans, soaked overnight; 1 ham hock; andouille sausage; 1 yellow onion, diced; 1 green bell pepper, diced; 3 stalks or 1 cup celery, chopped; 2-3 jalapeno peppers, seeded and diced (optional); 3-4 cloves garlic, minced; 2-3 bay leaves; 8 cups chicken stock; cooked white rice

By Corey Wood

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Smoked red beans and rice is one of the most iconic staples of Louisiana food culture. The traditional creole dish is easy to make and incredibly flavorful, made with red beans or red kidney beans cooked slowly in a Dutch oven with smoked sausage, vegetables, and seasonings. A generous scoop of cooked white rice accompanies the creamy sauce to create an incredibly comforting classic. Smoked red beans and rice can be enjoyed anytime, from summer nights on the porch to family Sunday dinners. It’s sure to bring a taste of the South anywhere you go!

Smoked Red Beans and Rice

Rated 3.4 stars by 20 users

Cuisine

Creole

Servings

8

Prep Time

20 minutes

Cook Time

2-3 hours

Traditionally served on Monday nights in Louisiana, this red beans and rice recipe is perfect for any night of the week! Smoked sausage, ham hocks, and a mixture of our Blackening and Garlic² rubs create a perfect Cajun flavor that will warm you up even on the coldest nights. Add in some of our One Legged Chicken buffalo sauce to kick up the heat a notch and you're ready to party down Bourbon Street!

Ingredients

Lane’s Garlic² Rub
Lane’s Blackening Rub
Lane’s One Legged Chicken Sauce (optional)
1 pound dry red beans or red kidney beans, soaked overnight
1 ham hock
andouille sausage
1 yellow onion, diced
1 green bell pepper, diced
3 stalks or 1 cup celery, chopped
2-3 jalapeno peppers, seeded and diced (optional)
3-4 cloves garlic, minced
2-3 bay leaves
8 cups chicken stock
cooked white rice

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Directions

If using dry beans, you’ll need to soak them overnight in 6-8 cups cold water then drain and rinse before ready to use in this recipe.
Pre-heat grill/smoker/oven to 350 degrees F. We used oak wood for smoke.
Cut sausages length wise and grill for 4-5 minutes per side or until light charred. Allow to cool, then dice the sausage up. You can also sauté the sausage on the stove until crispy.
In a cast iron Dutch oven or large heavy bottomed pot, melt half a stick(4Tbls) of butter and add in the onion, celery, and peppers. Stirring frequently until softened. Season with a generous shake of Blackening and Garlic², about 2 Tbls each, add more to taste if you want.
Once the vegetables are softened, add in your minced garlic and continue cooking for 1-2 minutes.
Add all other ingredients to the pot and stir to combine. Bring to a boil then, reduce heat to a simmer. Allow to simmer, stirring occasionally for an hour to two hours until the meat on the ham hock is fall apart tender and beans are softened.
Using tongs, carefully move ham hocks to a cutting board and remove meat, discarding bones, skin and cartilage. Add the meat back to the pot.
Using a potato masher or the bottom of a ladle, mash down some of the beans to release the starch. This will help thicken the liquid to a stew/chili like consistency. Remove bay leaves once the liquid has thickened.
Allow to cool for 10-20 minutes and serve with rice and parsley for garnish.

Recipe Video

Recipe Note

If "red beans" aren't available in your area, red kidney beans work just fine.
Instead of ham hocks, any smoked meat like ham, leftover pulled pork, or smoked turkey wings or legs would work as an alternative.
If you can't find Andouille sausage, any smoked sausage will work.