You can't get more 'New Orleans' than a delicious pot of red beans and rice with ham hocks. Smoky, slightly spicy but full of flavor, these Cajun favorites are famous for good reason.
Traditionally we eat red beans and rice on a Monday. This is for two reasons. There was always a big ol' ham bone leftover from Sunday's lunch.
Also, Monday was always considered to be wash-day (laundry day). A dish that could be thrown together and left to simmer all day was preferred. Hence, red beans and rice became a Monday tradition.
❤️ Why you'll love it
- Flavor is number 1. From the ham hock to the andouille sausage, both of which impart so much great flavor.
- Any meal with beans really fills you up. Eating red beans and rice is very satisfying for your appetite.
- Andouille Sausage
- Frozen Seasoning Blend
- Dried Red Beans
- Bay Leaf
- Ham Hocks
- Creole Seasoning
- Beef Broth
See recipe card at the bottom of this post for quantities.
- Step 1: Chop the andouille sausage into quarters.
- Step 2: Add to your instant pot (or large pot on the stove) and cook sausage.
- Step 3: Add the frozen seasoning blend and sauté until soft.
- Step 4: Add the garlic and cook another 2 minutes, stirring, then add the dried red beans.
- Step 5: Stir and add the Creole Seasoning and thyme. Stir again.
- Step 6: Pour over the beef stock and water and add the bay leaves.
- Step 7: Close the Instant Pot and set cook time to pressure cook for 1 hour. Close the release valve. If you're cooking on the stove cover with a lid and allow to simmer for 2 hours, stirring occasionally. Add a little more cooking liquid as needed.
- Step 8: Allow a natural pressure release.
- Step 9: Remove the ham hocks and shred the meat from the bone and fat. Discard the bone and fat and put the meat back into the pot.
- Step 10: Discard bay leaves and crush some beans on the side of the pot (or use a potato masher) to help with a creamy texture.
Hint: If you plan on cooking them on the stove it might be better to soak beans for a few hours first. It'll help the cooking process be a little faster.
🔄 Substitutions and Variations
- Cajun Seasoning - instead of Creole Seasoning. They're very similar though.
- Leftover Ham Bone - instead of the ham hocks.
- Cayenne Pepper - for a little heat.
- Holy Trinity - instead of the frozen seasoning blend you could add the green bell pepper, onion and celery yourself.
- Chicken Broth - instead of beef broth.
- Pork Shank - instead of ham hocks.
- Green Onions - sprinkle some over the top when cooking has finished.
- Smoked Sausage - use regular smoked sausage instead of the andouille.
- Garlic Powder - for a little extra garlic flavor.
- Kosher Salt - if you need more salt (although Creole Seasoning does have a lot).
- Bacon Grease - add a little to the pot to get things going.
- Black Pepper - for extra flavor.
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Although I like to cook my red beans in an Instant Pot, it's not totally necessary. You could cook them on the stove in a Dutch Oven, or even in a slow cooker (though you have to boil them 10 minutes first).
I have some affiliate links in the recipe card below.
📘 Related Recipes
- Crock Pot Pinto Beans
- Southern Baked Beans
- Instant Pot White Beans
- Crock Pot Hoppin' John
- Cajun Corn Maque Choux
Allow the red beans to cool completely before storing in an airtight container in the refrigerator, for up to 4 days.
They do freeze well. Store in a freezer safe container for up to 3 months.
Expert Tip: Cook the beans a day in advance. They actually taste better the next day.
If you’ve tried this Red Beans and Rice with Ham Hocks Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 2 Links Andouille Sausage (about ¾ lb), sliced then cut into quarters
- 12oz Frozen Seasoning Blend
- 4 Cloves Garlic
- 1lb Dry Dark Red Kidney Beans
- 2 teaspoons Dried Thyme
- 2 Tablespoons Creole Seasoning
- 2 Bay Leaves
- 2lb Smoked Ham Hocks
- 32oz Beef Broth
- 2 Cups Water
- Add the andouille sausage to a pressure cooker and sautee for 5 minutes. If not much oil comes out of the andouille sausage you might want to add a little for this stage.
- Add the frozen seasoning and sautee for a few minutes, until tender.
- Add the minced garlic, cook another 2 minutes.
- Add the dry red beans and stir to combine, along with the Creole seasoning, thyme and bay leaves.
- Add the ham hocks to the pot then pour over the stock and water.
- Place the lid on top of the pressure cooker and close the pressure valve.
- Select pressure cook and time for 1 hour.
- Allow to do a natural release of the pressure, this will probably take about another hour.
- Once the pressure is released, remove the ham hocks from the pot and discard the bones and fatty pieces. Add the ham pieces back to the beans.
- Take a wooden spoon and smash some of the beans on the side of the pot. This will help the beans become nice and creamy.
- Serve over cooked white rice.
The recipe can be cooked on the stove in the same manner. Just cover the pot and simmer for 2 hours, stirring now and again.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 279Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 15809mgCarbohydrates 27gFiber 7gSugar 1gProtein 29g
These values do not include the rice served with the beans.