Red beans and rice is a creamy Cajun dish built on slow-simmered ham hock and canned beans, partially blended for texture, then finished on low heat. The smoky, thick bean base stands out against fluffy rice for an authentic Louisiana classic.
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Pour 2 cans of beans into a 2-quart saucepan along with the ham hock and water.
Simmer on medium heat for an hour, until the meat starts to loosen from the bone.
Remove from the heat and cool until the ham hock is cool enough to handle.
Remove the meat from the bone, and place the meat, beans, and liquid from the pot in a food processor.
Add the onion powder, garlic salt, red pepper flakes, salt, and lard.
Process for only 4 seconds. The beans should be chopped and the liquid thick.
Drain the remaining can of beans and add it to the processor.
Process for just a second or two; you want these beans to remain almost whole.
Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve.
Serve over rice.
Refrigerate in an airtight container for up to 3 days. Reheat on low heat, stirring often and adding water if needed to restore consistency.
food processor · 2-quart saucepan
Yes. Substitute 1/4 teaspoon liquid smoke added in step 5 for the smoked flavor without the hock.
Partial blending thickens the liquid and creates creaminess while leaving some whole beans for texture and bite. The first 4-second pulse breaks down cooked beans; the second quick pulse keeps the third can mostly intact.
Simmer for one hour on medium heat until the meat loosens easily from the bone.
Yes. Prepare through step 9 and refrigerate for up to 3 days. Reheat slowly on low heat, stirring often, until warmed through.
Long grain rice works best for this dish; it stays fluffy and doesn't absorb the bean liquid too quickly.
