Spiced just right…
Whether as a side or as a meal on its own, the Southern cooking staple with a kick – spicy red beans and rice – really hits the spot. It’s that perfect mix of salty, earthy, and of course spicy that’s just impossible to deny. Try it with barbecue, you won’t be disappointed.
The heat comes from moderate amounts of paprika, cayenne, Cajun seasoning, and Tabasco – potent enough to tickle the tongue, but not so hot as to chase off family and friends. We love it topped with some fresh jalapeño pepper wheels. Of course, it’s optional, but it adds a delicious bright pepper flavor.
- 1 pound dried red kidney beans rinsed
- 1 smoked ham hock
- 1 quart water
- 1 1/2 cups celery chopped
- 1 1/2 cups onions chopped
- 2 cloves garlic minced
- 2 bay leaves
- 3 tablespoons parsley minced
- 1 tablespoon salt
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon Tabasco hot sauce
- 1 jalapeño pepper optional, sliced into wheels
- Place beans, ham hock, water, celery, onions, garlic, bay leaves, paprika, salt, Cajun seasoning, cayenne pepper black pepper, cumin, and Tabasco in a large cooking pot or Dutch oven over high heat.
- Bring the mix to a boil, then lower heat, cover, and simmer for 3 hours, until beans are cooked and the sauce has thickened to a gravy-like texture. Separately, cook the rice during the last half an hour.
- Remove the bay leaves from the beans, then add the parsley and stir to combine.
- Remove from heat, then ladle the beans over the rice. Top with jalapeño wheels (optional), then serve.