How To Smoke Red Beans And Rice

Smoked red beans and rice get a flavorful upgrade by simmering red beans with smoked pork hocks while slices of sausage smoke on a rack above, letting their drippings infuse the pot below. This low and slow method adds deep, smoky flavor to every bite of this hearty Southern classic.

Why This Recipe Works

Packed with Smoky Flavor: By smoking both the pork hocks and the smoked sausage, this smoked red beans and rice had a depth of flavor that can’t be achieved through traditional stovetop methods! Once you learn how to smoke red beans and rice, you’ll never go back. 

Creamy Texture: The key to the perfect creamy red beans & rice are the kidney beans. First we will soak them overnight to prep them for cooking. Then, we cook them low and slow with all the aromatics, then blend some of them with the broth for the perfect thick and creamy texture!

Soul-Satisfying Comfort Food: Red beans and rice is a classic Southern Louisiana comfort food, that now you can make in your own home! It is perfect to make when you need something cozy and filling.

Supplies Needed

• Smoker
• Large Dutch oven or aluminum foil pan
• Wire rack that fits over your cooking vessel
• Blender or potato masher
• Skillet for sautéing vegetables

Ingredients

• Kidney Beans: Be sure to soak the beans overnight! Dried red kidney beans work best for the low and slow cooking in the smoker.
• Smoked Pork Hocks: You can make homemade smoked pork hocks, or buy them already ready! They are sometimes labeled as ham hocks.
• Smoked Sausages: Whether andouille or kielbasa, these provide essential flavor and spice to the dish.
• Butter: For added richness when sautéing the vegetables.
• Vegetable Base: You will need yellow onion, green pepper, celery, and garlic to create the aromatic base.
• Chicken Stock: For added flavor! I like to use homemade chicken stock, but you can use your favorite store-bought stock if you prefer.
• Spices: Use a combination of Cajun seasoning, smoked paprika, Kosher salt, black pepper, bay leaves, and cayenne pepper to season up the red beans and rice!

Preparation Tips

1. The Night Before: Presoak your dried kidney beans in water so they are fully covered. Do not skip for best results.
2. Set Up the Smoker: Preheat the smoker to 275 F. and set it for indirect smoking.
3. Prep the Base: In a skillet over medium heat, add the melted butter. Add in the onion, green pepper, and celery and cook for 7-8 minutes. Add in the minced garlic and saute for another minute.
4. Add Additional Ingredients: Stir in the spices and bay leaves and then transfer the mixture to a large dutch oven or foil pan for smoking. Add in the smoked pork hocks, drained kidney beans, and the chicken stock.

How To Smoke Red Beans and Rice

1. Double Smoke the Sausage: Place a wire rack directly over the Dutch oven or pan so it rests securely above the bean mixture. Lay the sausages on the rack, allowing them to smoke and drip their juices into the red beans below as they cook.
2. Smoke Low and Slow: Smoke the entire setup uncovered for 4-5 hours in total, stirring the beans occasionally. After 2 hours, remove the sausages and dice them up, then add them to the pan to cook with the beans. Add additional liquid as needed if the beans start to look dry.
3. Last 30 Minutes: Towards the end of the cooking process, remove 2-3 cups of the beans and liquid and place them into a blender or mash them by hand. This releases the starches and allows the mixture to thicken. Stir the mashed beans back in, mix well, and let it finish cooking to thicken.
4. Shred the Pork Hocks: Remove the red beans and rice from the smoker. The pork hocks should be tender and shreddable. Remove them from the red beans and pull any meat away from the bone and cartilage. Add the meat back in and stir to combine, then discard the remains. Remove the bay leaves.
5. Serve: Spoon red beans over warm white rice and garnish with chopped green onions and a splash of hot sauce.

What To Serve With It

Smoked red beans and rice is traditionally served over a bed of freshly made rice, but can be served with additional sides, too! For a low carb option, opt for cauliflower rice instead. You can also serve it with buttery smoked cornbread (or try my keto cornbread muffins) that soaks up the rich sauce, or crisp collard greens for a dose of vegetables. A bright salad like grilled broccoli salad or crispy artichoke salad would also go nicely, to cut through the richness of the dish.

More Recipes To Try

• Air Fryer Catfish Nuggets
• Po Boy Sandwich
• Cajun Crawfish Etouffee
• Chicken & Chorizo Jambalaya
• Nashville Hot Chicken Sliders