Creole Red Beans and Rice with Smoked Ham Hock

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A warming, traditional Creole dish featuring slow-simmered red beans infused with smoked ham hock and served over fluffy white rice. This Caribbean-inspired Mardi Gras recipe, ready in about 165 minutes, pairs dry red kidney beans, smoked ham hock, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, rinsed and sorted dry red kidney beans
• 1 (about 1 lb) smoked ham hock
• 1 large, chopped yellow onion
• 1 medium, chopped green bell pepper
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 6 cups chicken broth
• 2 cups long grain white rice
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2, sliced for garnish green onions
• optional, to serve hot sauce

Instructions

1. Step 1: Soak 1 lb dry red kidney beans in cold water overnight or at least 8 hours. Drain and rinse before cooking.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened.
3. Step 3: Add 4 minced garlic cloves, 1 tsp dried thyme, 1 tbsp Cajun seasoning, and 2 bay leaves. Cook for 1 minute until fragrant.
4. Step 4: Add soaked beans, 1 smoked ham hock, and 6 cups chicken broth to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 2 to 2.5 hours until beans are tender and liquid thickens.
5. Step 5: Remove ham hock, shred the meat, and return it to the pot. Season with salt and black pepper to taste.
6. Step 6: While beans cook, bring 4 cups water to a boil in another pot. Add 2 cups long grain white rice, reduce heat to low, cover, and simmer for 18 minutes until rice is fluffy.
7. Step 7: Serve beans over rice, garnished with 2 sliced green onions and hot sauce if desired.