Red Beans and Rice #SundaySupper

Prep Time 1 hour 30 minutes
Cook Time 3 hours 30 minutes
Total Time 5 hours
Author Micha M


  • 1 pound dried small red beans
  • 1 ham hock or the bone left over from a ham
  • 1 bay leaf
  • 4 garlic cloves minced
  • 1 large onion chopped
  • 1 to 1 1/2 cups chopped bell pepper
  • 1 pound smoked sausage split down the middle and sliced into half moon shapes.
  • Hot cooked rice
  • Salt and Pepper to taste
  • Water
  • Hot sauce- optional.


  1. Sort through the beans to remove any debris that might be in the bag. Place in a large pot, at least 4 quarts, and add enough hot water to cover by about one inch.
  2. Place on medium high heat and bring to a boil and boil for ten minutes. Remove from heat and let the pot sit for an hour. Drain and set aside.
  3. Place soaked beans in a heavy Dutch oven or stock pot with lid.
  4. Add the ham hock a pinch of salt, and bay leaf. Add water until the beans are covered by one to two inches.
  5. Bring to a boil, reduce heat cover and simmer for one to two hours or until the beans are softening.
  6. Remove bay leaf. Add in the garlic, onion, bell peppers, and sliced sausage. Cook for another hour to ninety minutes or until the beans are very tender and a thickened gravy has formed.
  7. Taste and adjust seasonings if needed
  8. Serve over hot cooked rice with hot sauce if desired.