Skip to main content

Red Beans & Ham Hock

Here is a dish that will warm you right to the core. Everything that you add to this disintegrates nicely into a tasty concoction that is hard to resist. I make it in the slow-cooker overnight so we can enjoy it several times the next day. 

If you find yourself in the southern USA this dish is quite popular and has endless variations on the basic theme of ham hock, sausage and red beans. If you are going for super traditional you will likely find this served under a scoop of rice and it is wonderful that way. I'm blessed that my wife makes an amazing cornbread which is my preferred vehicle for getting this to my mouth and what I have shown here. 

Gather the good stuff:

  1. 1 tablespoon vegetable oil
  2. 2 or so links of sausage cut into small cubes. traditionally this is made with andouille sausage but a dried chorizo works well also 
  3. 1 cup diced onion, 1 cup diced celery, 1 green pepper (I used a red one here because the green ones in the store today were terrible. Please, roast me accordingly in the comments) 
  4. 2 Tbsp minced garlic
  5. 1 tsp ground black pepper
  6. 1 ham hock - preferably smoked 
  7. 2 bay leaves
  8. 1 tsp dried thyme
  9. 1/2 tsp cayenne pepper
  10. 4 cups chicken broth - you'll likely need to add water along the way to get to the desired consistency 
  11. 2 cups red kidney beans - soaked for at least 12 hours or more. (Do you need to soak your beans? No, but it is way better than canned) 
  12. salt to taste (but be careful, with the hock and the broth, it's quite salty to begin with) 

Putting this together 

Notes on preparation

You ca chose to do this in a heavy pot or a slow cooker. I opted for the slow cooker method but if you chose the heavy pot, increase the broth from 4-7 cups and do all the pre-work in the same pot you intend to simmer it in. Once you've added all the ingredients, simmer in the pot for 3 hours or so or until the beans are the consistency you want and the hock has completely broken apart into the dish. 

  1. Heat 1 -2 Tbsp vegetable oil in a heavy pan over medium high heat 
  2. Roughly dice pepper, celery, onions and garlic. You don't have to get these too small, they are going to nicely disintegrate into the dish as it is cooked 
  3. Cut sausage into bite size small cubes and add to the pan 
  4. Cook sausage for 3-4 minutes or until they release some of their fat and spices 
  5. Add the vegetables to the pan with the sausage and cook until softened. 6-8 minutes
  6. Meanwhile get your slow cooker out and turn to low setting 
  7. Add the garlic, thyme and cayenne to the pan with the vegetables and cook for another 2 minutes
  8. Put your hock into the slow cooker with 2 bay leaves 
  9. Strain the beans from their soaking water and give them a quick rinse
  10. Add the beans into the heavy pan with the vegetables and cook for 3-4 minutes until they heat up a little 
  11. add 2 cups of the broth to the heavy pan, turn up the heat and bring to simmer
  12. Pour contents of heavy pan over the hock into the slow cooker and add remaining 2 cups of stock (but monitor the amount of liquid, try to have the liquid just covering the other ingredients) 
  13. Let cook on for 8-10 hours, stirring 2-3 times 
  14. after about 8 hours, remove the hock bones and skin. Discard the bones and dice the skin finely. return to the pot for the remaining 2 hours. 
  15. At the 8 hour mark and when the hock bones / skin are out - grab a potato masher (or your wooden spoon) and gentle mash some of the beans down into the pot 
  16. Serve this over rice (or under if you're going really traditional) and with a dash of your favourite hot sauce 


Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well.

Gather the good stuff:1 Tbsp butter or better Chicken legs and thighs. Enough to fill a big pan. 2 or 3 Yellow onions - sliced. 1 Tbs of paprika. I use smoked but you can use regular paprika as well 1 cup chicken broth at room temperature1/2 cup sour cream Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well. Meanwhile slice your onions and set aside. Heat 1 Tbsp oil in a heavy pan on medium high heat . Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry for another 3…

Loco Moco

The first time I had this I was on the big island of Hawaii and I had never heard of it before my now wife and I walked into a small diner in some tiny town that I can’t even remember the name of. I do remember that we had both had too much wine the night before and this particular menu item jumped right out at me as something that might help with that. I’ve since learned that this is the quintessential Hawaiian comfort food and if you decide to make it, you’ll appreciate why. 
Key things to look out for: How you season the patty is going to greatly colour the dish. I like Cajun spices but you do you Don’t wipe out the pan in between the patties and the gravy. The fondant is exactly what you’re after when making a good gravy 

Gather the good StuffPatties 
Ground beef - enough for a few small patties. Probably about 400g or so. I like them on the thinner side but you do you Cajun seasoning to taste Garlic salt to taste Black pepper to taste 1 egg  Gravy 1.5 cups beef broth 2 tbsp soy sauce …

Gloriously Garlic Noodles

This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.  Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'll m…