Chef Paul's Red Bean's and Rice with Ham Hocks

Dive into the soulful flavors of the South with Chef Paul’s Red Beans and Rice with Ham Hocks, a comforting one-pot classic packed with smoky, savory depth. This hearty recipe combines creamy red beans, tender smoked ham hocks, and a vibrant trinity of onion, bell pepper, and celery, slow-simmered to perfection with aromatic spices like thyme, oregano, and paprika. The beans break down as they cook, creating a rich, velvety sauce that pairs beautifully with fluffy, steaming white rice. Perfect for a cozy family dinner or meal prepping, this New Orleans-inspired dish is a celebration of bold Cajun flavors and time-honored cooking traditions. Garnish with fresh scallions for a pop of color and flavor, and savor every bite of this satisfying Southern comfort food classic.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 1 pound dried red beans
• 2 pieces smoked ham hocks
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2 medium, diced celery stalks
• 3 minced garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 2 whole bay leaves
• 8 cups water
• 3 stalks, sliced scallions
• 2 cups long-grain white rice
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse and sort the red beans to remove any debris or bad beans. Place them in a large bowl, cover with water, and let them soak overnight (or for at least 8 hours). Drain and rinse the beans before cooking.

Step 2

In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until softened and fragrant.

Step 3

Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 4

Stir in the dried thyme, dried oregano, paprika, cayenne pepper, and bay leaves, letting the spices toast gently for about 30 seconds.

Step 5

Add the soaked and rinsed red beans, the smoked ham hocks, and 8 cups of water to the pot. Stir to combine.

Step 6

Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 2 to 2.5 hours, stirring occasionally to prevent the beans from sticking to the bottom.

Step 7

After the beans have cooked and softened, remove the ham hocks from the pot. Once cool enough to handle, shred the meat off the bones and discard the bones and excess fat. Add the shredded meat back into the pot.

Step 8

Season the beans with salt and black pepper to taste. Taste and adjust the seasoning as needed.

Step 9

While the beans are finishing, prepare the rice according to the package instructions. Typically, this involves rinsing 2 cups of white rice and cooking it with 4 cups of water in a medium saucepan for 15-20 minutes.

Step 10

To serve, spoon a generous portion of red beans over a bed of steamed white rice. Garnish with sliced scallions, if desired.

Nutrition Facts

Serving size	(3895.5g)

Amount per serving	% Daily Value*
Calories	3254.0

Total Fat 98.7g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 13.5g
Cholesterol 168mg	0%
Sodium 5756.4mg	0%
Total Carbohydrate 437.2g	0%
Dietary Fiber 86.5g	0%
Total Sugars 31.6g
Protein 161.9g	0%

Vitamin D 112IU	0%
Calcium 883.4mg	0%
Iron 34.4mg	0%
Potassium 8992.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 19.7%

Carbs: 53.2%