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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.
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What makes this recipe so yummy
- 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.
- You can't get more Cajun cuisine, than red beans and rice! Serve with some collard greens and you'll be in heaven.
Groceries you'll need: Ingredients
- Andouille Sausage
- Frozen Seasoning Blend
- Fresh Garlic
- Dried Red Beans
- Bay Leaf
- Ham Hocks
- Creole Seasoning
- Thyme
- Beef Broth
- Water
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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. Serve with some perfectly cooked white rice.
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.
If you're looking for more creamy red beans, smash some on the side of the pot or take a cup, blend it, then add back.
Recipe variations and substitute ideas
- 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.
- Hot Sauce - add a little for heat, if you like spicy food.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
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How to store leftovers
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.
Mel's kitchen notes
Cook the beans a day in advance. They actually taste better the next day.
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Red Beans and Rice with Ham Hocks
Equipment
Ingredients
- 2 Each Andouille Sausage about ¾ lb, sliced then cut into quarters
- 12 Ounces Frozen Seasoning Blend
- 4 Cloves Garlic minced
- 1 Pound Dry Dark Red Kidney Beans
- 2 teaspoons Dried Thyme
- 2 Tablespoons Creole Seasoning
- 2 Each Bay Leaves
- 2 Pounds Smoked Ham Hocks
- 32 Ounces Beef Broth
- 2 Cups Water
Instructions
- 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.2 Each Andouille Sausage
- Add the frozen seasoning and sautee for a few minutes, until tender.12 Ounces Frozen Seasoning Blend
- Add the minced garlic, cook another 2 minutes.4 Cloves Garlic
- Add the dry red beans and stir to combine, along with the Creole seasoning, thyme and bay leaves.1 Pound Dry Dark Red Kidney Beans, 2 teaspoons Dried Thyme, 2 Tablespoons Creole Seasoning, 2 Each Bay Leaves
- Add the ham hocks to the pot then pour over the stock and water.2 Pounds Smoked Ham Hocks, 32 Ounces Beef Broth, 2 Cups 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.
Notes
Nutrition
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parkerberlin says
This was great and cooked up so quickly with great flavor. I would soak the beans the night before as they cooked up very soft & creamy. There was too much liquid so I will just keep the beef stock and discard the 2 cups of water next time. Delicious!
Gary Miller says
Your Recipe for Red Beans, rice and Ham hock sounds great , but what is the "frozen seasoning blend"?
Melanie Cagle says
I'm not sure where you are messaging from Gary, but here in South Louisiana, we can get a bag of pre-diced onions, bell peppers, celery and parsley all ready to go - right from where you'd buy your frozen veggies. It does speed things up, but if you can't find that, or just prefer the fresh - add 1 yellow onion (diced), 1 Green bell pepper (diced), 2 ribs of celery (diced) and about 4 cloves of garlic (minced).
Hilda Holtz says
what is Frozen seasoning blend and where do I purchase it at I've never heard of this and it is required in the red beans and rice recipe please help thank you
Melanie Cagle says
Frozen seasoning blend is a mix you'll find in the frozen veggies section in the grocery store. It's a blend of onions, peppers, celery, garlic, parsley. It's just an easy shortcut instead of having to chop all those veggies (of course, doing it fresh will taste so much better 😉