Smokey Red Beans Recipe 🥣
Description: Dive into a savory delight with these Smokey Red Beans, crafted by none other than the esteemed cookbook author, Rozanne Gold. This hearty soup or main course, especially tantalizing when served over a bed of rice, is a comforting winter favorite. The secret ingredient? Time. These beans only get better with age, so prepare them a day or two in advance for optimum flavor. Don’t forget to whip up a batch of biscuits to complete the experience!
Cook Time: 11 hours (Includes soaking the beans)
Prep Time: 10 minutes
Total Time: 11 hours and 10 minutes
Recipe Category: Pork
Keywords: Beans, Meat, Kid Friendly, Winter, Savory, Weeknight, Beginner Cook, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 232.5
- Fat Content: 0.7g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 341.4mg
- Carbohydrate Content: 43g
- Fiber Content: 10.4g
- Sugar Content: 2.7g
- Protein Content: 15g
Ingredients:
- 1 cup dried red kidney beans
- 2 onions
- 1 smoked ham hock
- 2 garlic cloves
- 3 bay leaves
- 1-2 teaspoons salt (to taste)
- Freshly ground black pepper (to taste)
Instructions:
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Soak the Beans: Begin by soaking the dried red kidney beans overnight in water, ensuring they are covered by at least 2 inches of water. The next day, drain the beans thoroughly.
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Prepare the Pot: In a large pot, place the soaked beans along with fresh cold water, again ensuring they are covered by at least 2 inches of water. Add the onions and smoked ham hock to the pot.
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Bring to a Boil: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
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Simmer: Allow the beans, onions, and ham hock to simmer for approximately 1 hour. Throughout the simmering process, skim off any foam that rises to the surface of the liquid.
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Season: After the initial hour of simmering, add salt to taste. Continue simmering, uncovered, over low heat for an additional 1 1/2 to 2 hours. Stir frequently to prevent sticking and ensure even cooking.
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Add Pepper: Just before the beans are fully cooked, season the soup with freshly ground black pepper, adjusting to your preferred level of spiciness.
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Remove and Chop: Once the beans are tender and the flavors have melded beautifully, remove the smoked ham hock from the pot. Carefully cut the meat off the bones, chop it into bite-sized pieces, and return it to the pot. Discard any bones or excess fat.
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Refrigerate for Best Flavor: For optimal taste and texture, refrigerate the soup for a couple of days before serving. This allows the flavors to deepen and intensify, resulting in a truly memorable dining experience.
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Serve: When ready to enjoy, ladle the Smokey Red Beans into bowls and serve piping hot. For a classic presentation, serve over a bed of fluffy rice as a satisfying main course. Don’t forget to accompany with freshly baked biscuits for the ultimate comfort meal!
With its rich flavors and comforting aroma, this Smokey Red Beans recipe is sure to become a staple in your winter cooking repertoire. Whether you’re a seasoned chef or a novice in the kitchen, this dish is easy to prepare and guaranteed to impress. So grab your ingredients and get simmering – a soul-warming bowl of Smokey Red Beans awaits!
