Red Beans and Rice With Ham: A Taste of Home

There are some dishes that, no matter where life takes you, always bring you back to your roots, back to the comforting embrace of home. For me, that dish is a rich, savory bowl of Red Beans and Rice with Ham. I remember a time, not too long ago, when my son, bless his heart, decided he wanted to learn to cook. He came to me with a recipe he’d found, a handwritten card scribbled with instructions for this very dish. Of course, my immediate instinct was to make it for him, to guide his hands and share in the joy of creating something delicious together. The aroma that filled our kitchen that day, a symphony of smoky ham, tender beans, and fragrant spices, is a memory I’ll always cherish. It wasn’t just about the food; it was about the connection, the shared experience, and the creation of a new tradition.

Recipe Overview

• Prep Time: 8 hours (includes soaking)
• Cook Time: 7 to 8 hours (on low) or 3 to 4 hours (on high)
• Total Time: 15 to 16 hours (includes soaking and cooking)
• Servings: 6
• Yield: Generous portions
• Dietary Type: Hearty, Traditional

Ingredients

The magic of Red Beans and Rice lies in its simplicity, a testament to how a few well-chosen ingredients can create something truly spectacular.

• 1 (16 ounce) package dried red beans, rinsed and sorted
• 1 lb beef smoked sausage, sliced
• 8 ounces ham, cubed
• 1 small onion, diced
• 2 1⁄2 cups water (for low setting), or 3 cups water (for high setting)
• 1 teaspoon Mexican seasoning, with pepper
• 1⁄8 teaspoon ground red pepper
• Hot cooked rice, for serving

A note on the beans: It’s crucial to rinse and sort your dried beans. This removes any small pebbles or debris that might have made their way into the package. Likewise, soaking the beans overnight is a non-negotiable step for achieving that perfect tender texture without excessive cooking time.

Equipment Needed

For this comforting classic, you won’t need an overly elaborate setup.

• Large bowl (for soaking beans)
• Slow cooker
• Measuring cups and spoons
• Knife and cutting board
• Serving spoons

Instructions

The beauty of this recipe lies in its hands-off nature, allowing the slow cooker to work its magic.

1. Soak the Beans: The night before you plan to cook, place the rinsed and sorted dried red beans in a large bowl. Cover them completely with fresh water, ensuring there’s at least 2-3 inches of water above the beans, as they will expand. Let them soak for 6 to 8 hours or overnight. This crucial step helps to rehydrate the beans, leading to a more tender and evenly cooked final product. Once soaked, drain the beans thoroughly and discard the soaking water.

2. Assemble in the Slow Cooker: Transfer the drained beans to your slow cooker. Add the sliced beef smoked sausage, cubed ham, and diced onion to the slow cooker with the beans.

3. Add Liquid and Seasonings: Pour in the water. Use 2 1⁄2 cups of water if you are cooking on the low setting, or 3 cups of water if you are cooking on the high setting. This slight adjustment in liquid ensures optimal moisture throughout the longer or shorter cooking times. Now, season the mixture with the Mexican seasoning (with pepper) and the ground red pepper. These spices will infuse the beans with a warm, savory depth.

4. Cook to Perfection: Cover the slow cooker. Set it to cook on low for 7 to 8 hours, or on high for 3 to 4 hours. The goal is for the beans to become completely tender. During the cooking process, it’s recommended to stir every 2 hours, if necessary, to ensure even cooking and prevent any sticking at the bottom. This stirring also helps to distribute the flavors throughout the dish.

5. Serve: Once the beans are wonderfully tender and the sauce has thickened slightly, your Red Beans and Rice are ready to be enjoyed. Serve generously over hot cooked rice. The fluffy rice acts as the perfect canvas to soak up all the rich, savory flavors of the bean mixture.

Expert Tips & Tricks

• Bean Quality Matters: Always start with fresh, good-quality dried beans. Older beans can take significantly longer to cook and may not achieve the desired tenderness.
• Flavor Layering: While the recipe is straightforward, you can enhance the flavor by sautéing the diced onion in a little oil or a tablespoon of the ham fat before adding it to the slow cooker. This releases more aromatic compounds.
• Thickening the Sauce: If, after cooking, you find the sauce a bit too thin for your liking, you can remove a cup of the cooked beans and mash them with a fork or blend them briefly, then stir them back into the slow cooker. Return to low heat for about 15-20 minutes to allow the sauce to thicken.
• Smoked Sausage Choice: While beef smoked sausage is specified, a good quality pork smoked sausage or even andouille sausage can offer a delightful variation in flavor profile.
• Ham Selection: Using a smoked ham hock can add an incredible depth of smoky flavor. If you use a ham hock, you might want to remove it before serving, though the meat that falls off is delicious mixed in.

Serving & Storage Suggestions

Red Beans and Rice With Ham is a meal that truly shines when served piping hot. Ladle a generous portion of the rich, saucy beans over a bed of fluffy white rice. A sprinkle of chopped fresh parsley or a dash of your favorite hot sauce can add a fresh, vibrant finish.

Leftovers are a true gift with this dish. Once cooled to room temperature, store any remaining Red Beans and Rice in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often meld and deepen overnight, making leftovers even more delicious. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. For longer storage, freeze in portions for up to 2 to 3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	377.5 kcal	N/A
Calories from Fat	N/A	239 g
Total Fat	26.6 g	40%
Saturated Fat	9.4 g	46%
Cholesterol	71.2 mg	23%
Sodium	1717.5 mg	71%
Total Carbohydrate	5.9 g	1%
Dietary Fiber	0.2 g	0%
Sugars	0.5 g	2%
Protein	28.6 g	57%

Nutritional values are approximate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is a beloved classic as is, there’s always room for a personal touch.

• Vegetarian Option: For a meatless version, omit the sausage and ham. You can replace the savory depth with smoked paprika, a few bay leaves, and a hearty vegetable broth instead of water. Consider adding cremini mushrooms for an earthy, umami boost.
• Spicy Kick: If you love heat, increase the ground red pepper, add a pinch of cayenne pepper, or stir in some chopped fresh jalapeños along with the onion.
• Greens Integration: For an added nutritional punch and a touch of bitter balance, stir in a bunch of chopped collard greens or spinach during the last hour of cooking.
• Bean Variety: While red beans are traditional, using pink beans or even a mix of beans can offer a slightly different texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak dried beans?
A: Soaking rehydrates the beans, allowing them to cook more evenly and reducing cooking time. It also helps to make them more digestible.

Q: Can I use canned red beans instead of dried?
A: While you can use canned beans for a quicker meal, the texture and flavor won’t be quite the same. If you do use canned, rinse them thoroughly and add them during the last 30 minutes of cooking, just to heat through.

Q: My beans are still hard after the cooking time. What did I do wrong?
A: This can happen if your beans are old, or if there wasn’t enough liquid. Ensure the beans are fully submerged and consider adding a little more water if needed, cooking for an additional hour or two.

Q: How can I make the sauce thicker if it’s too watery?
A: You can mash some of the cooked beans against the side of the slow cooker or in a separate bowl and then stir them back in. Alternatively, simmer the beans uncovered on the stovetop for a short while to allow some of the liquid to evaporate.

Q: Can I make this recipe on the stovetop if I don’t have a slow cooker?
A: Absolutely. After soaking and draining the beans, combine all ingredients in a large pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 2-3 hours, or until beans are tender, stirring occasionally. You may need to adjust the water level.

Final Thoughts

This Red Beans and Rice With Ham is more than just a recipe; it’s an invitation to slow down, to savor the process, and to create a meal that nourishes the body and the soul. It’s a dish that whispers tales of kitchens past and promises comfort for meals to come. I encourage you to try it, to let its rich aroma fill your home, and to share it with those you love. Perhaps it will become a cherished tradition for your family, just as it has for mine. Serve it with a side of crusty cornbread to sop up every last bit of that delicious sauce, and a crisp green salad for a refreshing contrast. Happy cooking!