Entree: United States – Mississippi – Red Beans and Rice

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 lb (454 g) dried small red beans, picked and rinsed
- Water for soaking
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) smoked sausage (kielbasa or smoked link), sliced 1/2 in (12 mm) thick
- 2 ham hocks, approx. 1.5 lb (680 g) total
- 1 large yellow onion, about 8 oz (225 g), diced
- 1 green bell pepper, about 6 oz (170 g), diced
- 2 stalks celery, about 4 oz (115 g), diced
- 4 cloves garlic, minced (about 12 g)
- 8 cups (1.9 L) low-sodium chicken stock (or water + bouillon)
- 2 bay leaves
- 1 tsp (5 ml) dried thyme
- 2 tsp (10 ml) Creole or Cajun seasoning (adjust to taste)
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) cayenne pepper (optional; or to taste)
- 1 tsp (5 ml) freshly ground black pepper
- Salt, to taste (start with 1 tsp / 5 ml after beans are tender)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) unsalted butter (optional, for finishing)
- 1.5 cups (270 g) long-grain white rice
- 3 cups (710 ml) water or low-sodium chicken stock (for rice)
- 4 scallions (green onions), sliced thin for garnish
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- Hot sauce, to serve (optional)

Instructions

Short Description:
Hearty Southern one-pot red beans simmered with smoked pork, aromatic vegetables, and spices, served ladled over steamed long-grain rice for a satisfying main-course meal.

Regional Notes:
The Mississippi version leans on smoked pork — commonly smoked sausage and ham hocks — cooked long with small red beans and the onion–pepper–celery base; unlike some Creole variants it typically skips fresh tomato and focuses on smoky, savory meat and thick, creamy beans served over rice.

1. Soak the beans: cover the dried beans with plenty of cold water and soak 8–12 hours or use a quick-soak (cover with water, bring to a boil 2 minutes, remove from heat, soak 1 hour). Drain and rinse.
2. Prepare rice: rinse the rice under cold water until water runs clear. In a medium pot bring 3 cups (710 ml) water or stock to a boil, add the rice, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 5–10 minutes.
3. Brown the meats: heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and brown on both sides, about 4–5 minutes. Transfer browned sausage to a plate. Add ham hocks and brown briefly on each side, 3–4 minutes; return sausage to the pot with the ham hocks.
4. Sweat the vegetables: push the meats to the side (or remove briefly if pot is crowded). Add the diced onion, bell pepper, and celery to the pot and cook over medium heat until softened, about 6–8 minutes. Add the garlic and cook 30–45 seconds until fragrant.
5. Combine and simmer: add the drained beans to the pot with the meats and vegetables. Pour in 8 cups (1.9 L) chicken stock (or enough to cover by about 1–2 in / 2.5–5 cm). Stir in bay leaves, 1 tsp (5 ml) dried thyme, 2 tsp (10 ml) Creole seasoning, 1 tsp (5 ml) smoked paprika, 1/2 tsp (2.5 ml) cayenne (if using), 1 tsp (5 ml) black pepper, and 1 tbsp (15 ml) Worcestershire sauce. Bring to a gentle boil, then reduce heat to a low simmer.
6. Long, gentle simmer: partially cover and simmer gently, stirring occasionally, until beans are very tender and creamy, 1.5–2 hours. Check liquid level every 20–30 minutes and add hot water or stock as needed to keep beans just covered.
7. Finish the pot: remove the ham hocks and shred the meat away from bones; discard bones and any large pieces of gristle and return shredded ham meat to the pot. Stir well. Use the back of a spoon or a potato masher to mash about 1–2 cups of beans against the side of the pot to thicken the sauce. If the stew is too thin, simmer uncovered until reduced to desired consistency.
8. Adjust seasoning and enrich: taste and add salt as needed (start with about 1 tsp / 5 ml). Stir in 1 tbsp (15 ml) unsalted butter, if using, for sheen and rounding flavor.
9. Serve: spoon hot steamed rice into shallow bowls or plates, ladle generous portions of red beans and smoked meats over the rice. Garnish with sliced scallions and chopped parsley, and offer hot sauce on the side.
10. Store and reheat: flavors deepen after a day; refrigerate in an airtight container up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or stock.