Cheap Cajun Red Beans & Rice (Ham Hock)

Ingredients

Method

1. 1

   Sort and rinse the dried beans in a colander, discarding any stones or shriveled beans.

2. 2

   Quick-soak the beans: place rinsed beans in a large pot, cover with 2 inches of cold water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, to steep.

   62 min
3. 3

   While the beans soak, prep the vegetables: finely chop the onion, bell pepper, celery and mince the garlic.

4. 4

   Drain and rinse the soaked beans and discard soaking water.

5. 5

   Heat the oil in a heavy 4–5 quart pot over medium heat.

6. 6

   Add the chopped onion, bell pepper and celery and sauté until softened and fragrant, about 6–8 minutes.

   Stir occasionally so the vegetables sweat and don't brown too quickly.

7. 7

   Add the garlic and sauté 30 seconds more until fragrant.

8. 8

   Add the drained beans, ham hock, chicken stock, bay leaf, thyme, smoked paprika, paprika, oregano, cayenne, 1 tsp of the salt, and the black pepper; stir to combine and bring to a simmer.

9. 9

   Cover and simmer gently until the beans are tender and the ham hock meat is falling from the bone, about 75 minutes.

   Leave the lid slightly ajar if the pot wants to boil too hard; reduce heat to keep a gentle simmer.

   75 min
10. 10

    While the beans simmer, bring 3.5 cups water to a boil in a medium pot, add 1/2 tsp salt and the rice, cover, reduce heat to low and cook until rice is tender, about 18 minutes; then remove from heat and let rest, covered, 5 minutes.

    23 min
11. 11

    Remove the ham hock from the pot, let cool slightly, shred the meat with a fork and discard the bone and excess fat.

12. 12

    Return the shredded ham meat to the beans, use a large spoon or potato masher to mash about a cup of beans against the side of the pot to thicken the cooking liquid, and stir.

13. 13

    Taste and adjust seasoning with the remaining 1/2 tsp salt or more cayenne or black pepper as needed; simmer uncovered 5 minutes to meld flavors.

    5 min
14. 14

    Fluff the rice with a fork, divide rice among four bowls or plates, ladle the beans over the rice, garnish with sliced green onions and hot sauce if using, and serve.