Try this Southern Red Beans and Rice recipe, or contribute your own.
- 2 tsp smoked paprika
- 2 tsp cajun seasoning
- 1 tsp vegetable oil
- 16 oz bag of dry dark red kidney beans
- 1 medium sized white onion diced
- 1 lb smoked ham ham hock, smoked turkey wing
- 1 tsp crushed cayenne pepper
- 1/2 tsp crushed black pepper
- 8 -10 cups water
- 4 cups cooked rice.
- * optional
- green onions and paprika for garnishing
- Carbohydrate 37.965450299 g
- Cholesterol 99.7903214 mg
- Fat 14.96041916355 g
- Fiber 2.18805006980896 g
- Protein 82.351706941 g
- Saturated Fat 5.74148326999861 g
- Serving Size 1 1 recipe (919g)
- Sodium 4085.03133 mg
- Sugar 35.777400229191 g
- Trans Fat 0 g
- Calories 608 calories
Step-by-step
- Start of by sorting and rinsing the beans, then do a quick soak (directions for the quick soak method are on the package of the beans).
- Add one tsp of vegetable oil in a large pot, then begin to brown the smoked meat over medium high heat.
- Add in the onions, and cook until they start to sweat.
- Pour in 8 cups water.
- Drain the beans, then add them to the pot.
- Stir the ingredients, reduce the heat to medium, and cover the pot.
- Cook for 30 minutes.
- Add in 2 more cups of water.
- Sprinkle in the cajun seasoning, smoked paprika, ground cayenne, and ground black pepper.
- Stir the beans, and cover.
- Cook for another 45 minutes over medium heat.
- Place the beans in a bowl.
- Add some rice on top of the beans in the center of the bowl, and add more beans.
- Garnish with smoked paprika, and green onions
Dry dark red kidney beans demand a rigorous quick-soak method or they remain stubbornly chalky at the center despite hours of simmering. Skeptics often blame the seasoning when this dish falls flat, but the true culprit is premature salt addition that toughens the legume skins before they can soften.
- Pair these beans with a sharp, vinegar-based hot sauce to cut through the heavy fats rendered from the smoked ham hock or turkey wing.
- Serve alongside coarse-ground stone-ground cornbread rather than sweet varieties, ensuring the crumb absorbs excess cooking liquid without turning pasty.
- Add pickled okra to the table layout; the lactic acid provides an essential palate cleanser between heavy spoonfuls of starch and protein.
- Maintain a gentle medium heat during the 45-minute post-spice simmer, as a rolling boil will disintegrate the bean skins and muddy the starch balance.
Proper hydration controls the final texture far more than any spice blend. Rest the finished dish for ten minutes off the heat before plating to allow the starches to tighten naturally.
