Red Beans and Rice Recipe

I have red beans simmering in the crock pot for red beans and rice tonight. The house is smelling so good! I love a bowl of spicy red beans and rice any time of year but especially in the winter.

This recipe has evolved over the years. When I am cooking and I experiment with a new ingredient in a recipe I make noted in my cookbooks or on my recipe cards. My recipes are a mess but at least I know what it was I added the last time that I prepared a recipe that made it extra special.

First a quick note about the recipe. It can be prepared in a crock pot or on top of the stove. And oh yeah, be sure the dried red beans are fresh. Dried beans of any type that have been hanging around in the pantry for a year will NEVER cook. I know from personal experience.

Red Beans and Rice

1 lb dried red beans, rinsed
1 onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 large ham hock
1 tsp dried thyme
1/2 tsp Old Bay seasoning
salt and pepper
1/4 cup ketchup
2 tablespoons Worcestershire sauce
8 to 10 cups water, may need more
cooked rice

Add everything to the crock pot or a large pot except the rice. If using a crock pot, start on high and shift to low after approximately an hour. Cook 8-10 hours. If cooking on top of the stove, bring to a boil and reduce to a simmer. Simmer, covered, for approximately 2 to 3 hours. It is ready when the beans are very tender. It is difficult to give an exact time as the freshness of dried beans varies greatly. Add additional water if necessary.

Some people prefer their red beans and rice served as is while others prefer to mash some of the beans for a thicker result. It's up to you.

Serve over cooked rice. It is delicious with chopped onion sprinkled on top. Tobasco sauce is the traditional pepper sauce for spicing it up. I hope you enjoy this red beans and rice recipe.