Satchmo’s Red Beans and Rice

For a New Orleans-themed barbecue, include a bowl of red beans and rice from Satchmo’s BBQ, Cajun, Catering  in Flagstaff, Arizona.


½ lb dry kidney beans

2 tbsp butter

1 onion, chopped

1  stalk celery

2 tbsp minced garlic

3 cups water

1 smoked ham hock (about 1 lb)

2 bay leaves

1 tbsp Cajun seasoning

½ tsp dried thyme

2 cups water

1 cup long-grain rice


Rinse beans and soak in large pot of water overnight.

In skillet, heat butter over medium heat; cook onion, celery and garlic for 4 minutes. Rinse beans again and transfer to a large pot with 3 cups water and smoked ham hock. Stir in onion mixture and season with bay leaves, Cajun seasoning and thyme. Bring to a boil; reduce heat to medium-low and simmer for 2 to 3 hours or until beans are tender. Carefully remove ham hock, let it cool, then cut off the meat and return it to the pot.

Meanwhile, prepare rice. In saucepan, bring 2 cups water and rice to a boil. Reduce heat, cover and simmer for 20 minutes. Serve beans over steamed white rice.