Smokey Red Beans and Rice

Save Recipe
  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 10 min
  • Cook: 2 hr 25 min
  • Yield: 4 to 6 servings
Share This Recipe


8 ounces dried red beans

3 cups chicken stock

2 cups beef stock

1 onion, chopped

1 small smoked ham hock

1/2 green bell pepper, chopped

2 tablespoons minced garlic

1 tablespoon salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon cayenne pepper

1 tablespoon grapeseed oil

1/2 pound smoked sausage, diced

Steamed white rice, for serving


  1. In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
  2. In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.