Prepare the Beans

In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

Cook the Bacon

Add onion, green bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.

Sauté the Vegetables

Add the drained beans, water, ham hock, andouille sausage, bay leaves, cayenne pepper, salt, and black pepper to the pot. Bring to a boil.

Combine Ingredients

Reduce heat to low, cover, and simmer for about 1.5 to 2 hours or until beans are tender. Stir occasionally and add water if needed.

Simmer

In a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat, cover, and simmer for about 20 minutes or until rice is tender.

Cook the Rice

Make your favorite biscuit recipe or use store-bought. Bake according to instructions.

Prepare the Biscuits

Remove the ham hock from the beans, shred the meat, and return it to the pot. Serve red beans over rice and garnish with crumbled bacon. Enjoy with biscuits on the side.

red beans and rice

Recipe information

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