MLK Day One-Pot Red Beans & Rice with Ham

A soul-warming pot of creamy red beans, smoky ham, and tender rice that tastes like it simmered all day—yet it’s ready in under 90 minutes. Make it on Martin Luther King Jr. Day (or any Monday you need a little comfort) and let the flavors speak for themselves.

My Family’s Monday Tradition

Every third Monday in January, my grandmother would wake before sunrise to start a dented blue Dutch oven of red beans. The smell of onions, bay, and ham hocks drifted through her shotgun house in New Orleans like a lullaby. By the time we got home from the parade route—faces painted with glitter, pockets full of beads—the beans had collapsed into a velvety stew that tasted like history and home. When I moved to Chicago, I craved that same bowl of comfort but rarely had the luxury of an all-day simmer. So I tinkered, tested, and landed on this faster, one-pot method that keeps every speck of soul intact. The rice cooks right in the pot, soaking up the smoky pork stock while the beans turn buttery and thick. It’s week-night friendly, feeds a crowd, and—most importantly—tastes like the Monday of my childhood. Serve it with hot sauce, a wedge of cornbread, and a quiet moment to remember why we honor Dr. King’s legacy of service, community, and shared tables.

Ingredients You’ll Need

Quality ingredients matter, but this dish is forgiving. Read through for shopping tips and swaps.

• Red Beans – Small red beans (not kidney) break down creamier. Look for Camellia or Goya. If you only have kidneys, use them—just simmer 15 minutes longer.
• Smoked Ham Steak – One 8-oz steak gives you meaty bites without an all-day ham-hock wait. Buy it thick-cut from the deli counter; it freezes beautifully.
• Andouille Sausage (optional) – Adds peppery heat. If you can’t find andouille, kielbasa plus ½ tsp smoked paprika works.
• Vegetable Trinity – Onion, celery, green bell pepper. Dice small so they melt into the pot. In a pinch, frozen “seasoning blend” is fine.
• Garlic – Four cloves, smashed. Jarlic is fine—just use 2 tsp.
• Long-Grain Rice – Standard white rice cooks evenly. Avoid jasmine or basmati; they’ll turn mushy.
• Chicken Stock – Low-sodium keeps the dish from getting too salty as it reduces.
• Bay Leaf & Thyme – Whole bay leaf (remember to fish it out) and dried thyme give that earthy backbone.
• Hot Sauce – Louisiana-style for brightness. Add at the end so the heat doesn’t dull.

How to Make MLK Day One-Pot Red Beans & Rice with Ham

Expert Tips

Variations to Try

• Vegetarian – Swap ham for 2 tsp smoked paprika and 1 Tbsp soy sauce. Use vegetable stock and add 1 cup diced mushrooms for umami.
• Seafood Monday – Omit ham; add ½ lb peeled shrimp during the last 3 minutes of simmering.
• Cajun Turkey Leftovers – Fold in chopped smoked turkey tails or wings after Thanksgiving.
• Brown Rice – Use brown rice but add an extra ½ cup liquid and simmer 30 minutes instead of 18.

Storage Tips

Cool completely, then refrigerate in airtight containers up to 4 days. The rice continues to soak up liquid, so loosen with broth when reheating. Freeze portions (again, rice and all) for up to 3 months. Thaw overnight in the fridge, then warm gently with a splash of stock. This dish is famously better the next day—perfect for make-ahead Monday lunches.

Frequently Asked Questions

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MLK Day One Pot Red Beans and Rice with Ham

(4.9 from 127 reviews)

Prep

15 min

Cook

60 min

Servings

8

Ingredients

• 1 Tbsp neutral oil
• 8 oz smoked ham steak, diced
• 6 oz andouille sausage, sliced (optional)
• 1 medium onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 4 cloves garlic, smashed
• 1 lb dried small red beans
• 1 tsp kosher salt + more to taste
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ tsp cayenne
• 4 cups low-sodium chicken stock
• 2 cups water
• 1 bay leaf
• ½ tsp liquid smoke
• 1 cup long-grain white rice
• Hot sauce & scallions, for serving

Instructions

1. Brown meats: Heat oil in a 5-quart Dutch oven over medium-high. Add ham (and sausage if using) and cook 4–5 minutes until browned. Remove to a plate.
2. Sauté vegetables: Add onion, celery, bell pepper; cook 6 minutes. Add garlic; cook 1 minute.
3. Toast beans & spices: Stir in beans, salt, pepper, thyme, and cayenne; toast 2 minutes.
4. Simmer: Add stock, water, bay leaf, and liquid smoke. Bring to a boil, then simmer (partially covered) 45 minutes, stirring twice.
5. Mash & thicken: Mash 1 cup of beans against the side of the pot.
6. Add rice: Stir in rice and reserved meats. Simmer uncovered 18–20 minutes until rice is tender. Remove bay leaf.
7. Season: Taste and add salt or hot sauce. Rest 5 minutes off heat, then serve with scallions.

Recipe Notes

Beans thicken as they stand; loosen with broth when reheating. For a smoky vegetarian version, omit meats, use veggie stock, and add 2 tsp smoked paprika plus 1 Tbsp soy sauce.

Nutrition (per serving)

412

Calories

24g

Protein

52g

Carbs

11g

Fat