Christi's Red Beans and Rice
I was dubbed "queen of red beans and rice" for this recipe by some of my friends. Meatier than most and so good you'll forget to put it over rice.
I was dubbed "queen of red beans and rice" for this recipe by some of my friends. Meatier than most and so good you'll forget to put it over rice.
- Carbohydrate 0.533715 g
- Cholesterol 0 mg
- Fat 0.02383 g
- Fiber 0.189999999562899 g
- Protein 0.08659 g
- Saturated Fat 0.00686775 g
- Serving Size 1 1 Serving (139g)
- Sodium 49.5494583333333 mg
- Sugar 0.343715000437101 g
- Trans Fat 0.00173166666666667 g
- Calories 2 calories
Step-by-step
- Pour 2 cans of red beans with liquid into 2 quart pan and add smoked ham hock and water.
- I prefer to do 1 ham hock on bone and a pound or so of smoked ham hock meat or smoked ham.
- Simmer on medium heat for an hour until the meat starts to loosen from the bone.
- Remove from heat and cool until the hock is cool enough so that the meat may be removed from the bone.
- If you primarily use the meat chunks like I do, this step won't be necessary.
- You'll already have the meat and the bone can be thrown away.
- Mash this mixture with a potato masher until it's a thick paste.
- To the mixture add onion powder, garlic salt, red pepper, salt, black pepper.
- Cut in crisco or lard.
- Add the third can of red beans, drained.
- Mash with potato masher leaving red beans almost whole.
- Put back over low heat, stirring often until ready to serve.
- Serve over any kind of rice you like.
- Enjoy!
How much liquid should remain in the pot before the mashing phase begins? Managing moisture levels determines whether the dish achieves a creamy consistency or stays watery. Simmering the ham hock and canned beans together for an hour extracts maximum protein and gelatin into the braising liquid, creating a rich base. Mashing two cans of the beans directly into this reduced stock produces a thick paste without needing dairy or thickeners. Incorporating lard or shortening adds essential mouthfeel, replicating the richness traditionally achieved through long-simmering dried beans.
Pairing this dense, protein-heavy dish requires balancing acidity and crunch. Sharp pickled green tomatoes or a vinegar-based chow-chow cut through the heavy pork fat and rich legume paste. Warm cornbread provides a contrasting texture, though a simple bed of long-grain white rice remains the standard carrier for absorbing the spiced bean gravy.
Storing leftover bean paste requires airtight containers kept in the refrigerator for up to four days. Reheating demands low heat and a tablespoon of water, as the starches continue to absorb moisture during chilling and will scorch quickly over direct high flames. Freezing works well if done before adding fresh aromatics, though the texture of the beans may soften slightly upon thawing.
