Red Beans & Rice


  • 1 lb dried kidney beans
  • 1-1/2 quarts water
  • 1/2 cup vegetable oil
  • 1 cup diced onion
  • 1/4 cup minced garlic
  • 3 links smoked pork sausage
  • 1 large smoked ham hock
  • 1 bay leaf
  • Louisiana hot sauce to taste
  • salt and pepper to taste
  • 4 cups cooked white rice


Wash red beans. In a large container soak beans in the water for at least 1 hour. This can be done overnight in a refrigerator. In a large saucepan heat oil over medium-high heat. Add onion, garlic and sausage and sauté for 5 minutes, or until the vegetables are clear and wilted. Add beans (with the water), ham hock, and bay leaf. Bring to a simmer and cook until beans are tender, about 2-1/2 to 3 hours. Take out ham hock, cut meat away from bone and add to pot of beans. Season to taste with salt, pepper, and Louisiana hot sauce. Serve in soup bowls over hot rice.

Courtesy of: 
Latil's Landing at Houmas House