Red Beans and Rice

Ingredients

• 1 lbdried red kidney beans$1.46
• 1 lbsmoked ham hock$6.26
• 8 ozandouille sausage, sliced$2.29
• 1 tbspvegetable oil$0.07
• 1 eachyellow onion, diced$0.83
• 1 eachgreen bell pepper, diced$1.29
• 2 eachcelery stalks, diced$0.29
• 4 eachgarlic cloves, minced$0.48
• 1 tbspCajun seasoning$0.05
• 2 eachbay leaves$0.11
• 1 tspkosher salt$0.01
• 2 cuplong-grain white rice$0.93
• Total for 5 servings$14.07

Most of the cost is smoked ham hock ($6.26) and andouille sausage, sliced ($2.29). With oil, spices and staples already at home, the shop drops to about $13.01. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the dried red kidney beans into a large bowl, cover with at least 3 inches of cold water, and soak for 8 hours or overnight; drain and rinse thoroughly before cooking.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat, add the sliced andouille sausage, and cook for 4 to 5 minutes until browned at the edges, then transfer to a plate with a slotted spoon.
3. Add the diced yellow onion, diced green bell pepper, and diced celery stalks, to the rendered fat in the pot and sauté over medium heat for 6 to 8 minutes until softened and translucent, then stir in the minced garlic cloves, and Cajun seasoning for 1 minute until fragrant.
4. Add the drained beans, smoked ham hock, bay leaves, and 6 cups of fresh water to the pot, bring to a rapid rolling boil over high heat, and boil uncovered for 10 minutes to eliminate lectins.
5. Reduce the heat to low, cover the pot tightly, and simmer gently for 75 to 90 minutes until the beans are tender throughout. While the beans simmer, combine the long-grain white rice, 3.5 cups of water, and 0.5 tsp of the kosher salt in a separate saucepan, bring to a boil, then cover and cook on low heat for 15 minutes until tender and all water is absorbed.
6. Remove the smoked ham hock and bay leaves from the pot; pull the meat off the bone, chop or shred it, and return the meat along with the cooked sausage and remaining 0.5 tsp kosher salt to the beans. Mash about a cup of the beans against the side of the pot with a wooden spoon, then simmer uncovered over low heat for 10 to 15 minutes until the cooking liquid thickens into a creamy sauce.
7. Fluff the warm rice with a fork, spoon generous mounds into shallow bowls, and ladle the creamy red beans, sausage, and shredded ham over top, garnishing with sliced scallions or hot sauce if you like.