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Blue Runner Red Beans and Rice Recipe

Blue Runner Red Beans and Rice

A classic Southern-style dish featuring tender Blue Runner red beans simmered with smoked ham and aromatic vegetables, served over fluffy white rice. Perfect for a hearty family meal with bold, comforting flavors.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the beans:
  • 1 lb 2 ¼ cups Blue Runner red beans, rinsed and soaked
  • 8 cups water
  • 1 smoked ham hock or 1 cup diced smoked sausage
  • 1 medium onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 celery stalks finely chopped
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ tsp cayenne pepper optional, adjust to taste
  • 1 tsp paprika
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil or butter
  • For the rice:
  • 2 cups long-grain white rice
  • 4 cups water
  • 1 tsp salt
  • 1 tbsp butter optional
  • Optional garnishes:
  • Chopped green onions
  • Hot sauce

Equipment

  • Large pot or Dutch oven
  • Medium pot (for rice)
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Colander or strainer

Method
 

  1. Soak beans overnight or use quick soak (boil 2 minutes, soak 1 hour), then rinse.
  2. Cook vegetables: In a large pot, heat oil and sauté onion, bell pepper, and celery until soft. Add garlic 1 minute.
  3. Simmer beans: Add beans, ham hock, bay leaf, thyme, paprika, cayenne, and water. Cover and simmer 1.5–2 hours until beans are tender. Shred ham hock and return meat to beans. Season with salt and pepper.
  4. Cook rice: Rinse rice. Boil water with salt, add rice, cover, and cook 18–20 minutes. Fluff with a fork.
  5. Serve: Spoon rice onto plates, ladle beans on top, and garnish with green onions or hot sauce.
    Blue Runner Red Beans and Rice Recipe

Notes

  • Red beans and rice taste even better the next day after flavors meld.
  • Adjust cayenne pepper and hot sauce to control spiciness.
  • For a faster version, use canned red beans and smoked sausage instead of dried beans and ham hock.
  • Leftovers freeze well for up to 3 months.
  • Blue Runner Red Beans and Rice Recipe