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Easy Red Beans and Rice Recipe

October 17, 2022 by Jeri Mobley-Arias 10 Comments

This Easy Red Beans and Rice recipe is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a delicious side dish or main course.

Either way, you’ll want to sop it up with a slice of this homemade Cornbread with Honey Butter!

close up view of a bowl of red beans and rice in a bowl

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Authentic red beans and rice is a staple of Creole cuisine. Traditionally, it was made on Mondays, when people would do laundry. Since red beans and rice is a meal that can stew for hours with little supervision, it was the perfect meal. Sunday’s leftovers would go into the pot, hence the ham hock used in this recipe.

Today, southern red beans and rice can be enjoyed any day of the week! Cooked low and slow over a few hours, this beloved dish is perfect for a cozy day spent at home. Red beans and rice is comfort food at it’s best!

Why This Recipe Works

  • Budget-friendly. This hearty meal includes ingredients you probably already have stocked in your fridge and pantry. And you can freeze leftovers to enjoy throughout the week and beyond.
  • Simple. This is such an easy red beans and rice recipe. All you need is a little time and patience to let the beans soften and the flavors meld.
  • Delicious. Although it’s a simple, classic dish, it’s bursting with complex flavors from fresh vegetables, herbs, and a variety of seasonings. This is the best red beans and rice recipe by far!
a bowl full of red beans and rice

Ingredients You Will Need

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Beans – You can use either these red beans or these kidney beans, depending on your preference. Either protein will be a tasty addition to rice.
  • Seasoning and Spices – I used a smoky, spicy blend of kosher salt, black pepper, cayenne, and Tony Chachere’s Cajun Seasoning.
  • Butter & Olive Oil – Cooking the veggies in this, releases their flavor.
  • Meat – I used audouille sausage and smoked ham hock but you can use any meat you’d like. Smoked turkey necks and turkey sausage are often used.
  • The Holy Trinity –  This is a medley of yellow onion, celery and bell peppers. It’s commonly used as the base in Cajun dishes. (I add garlic for even more flavor.)
  • Herbs – I added fresh thyme and dried bay leaves, which serve to tenderize the beans. It also adds a fragrant element that elevates the dish.
  • Chicken stock – I prefer to use a low sodium variety as this gives you more control over seasoning with salt at the end.
  • Garnish – For presentation (and taste) I used scallions, Italian parsley and a few grinds of freshly cracked black pepper.
red-beans-and-rice

Brining Beans

Dried beans need to soak overnight so they can soften and cook faster the next day. Soaking also results in a creamier texture and more flavor. While there are a few different ways to soak beans, I brine them.

Brining is the process of soaking beans in water with a low concentration of salt. Adding just a bit of salt is better than soaking the beans in plain water because it improves the texture of the bean and makes them prime for cooking.

You will notice that the beans will hold its texture after cooking and you can hold off on seasoning with salt until after the beans have cooked.

I find that when I brine beans, I typically add very little (if any) kosher salt for flavor. For this recipe, I brine the beans (4 quarts of water + 1 tablespoon kosher salt) overnight.

all of the ingredients to make red beans rice in individual bowls and containers

Watch How to Make It

How to Make Easy Red Beans and Rice

  1. Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.
  2. Add water and kosher salt. Cover with a towel and leave beans to soak overnight.
  3. The next day, drain and rinse beans well. Set aside.
  4. In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.
  5. Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.
  6. Add cayenne, black pepper, Tony Chachere’s Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft.
  7. When beans are fully cooked, remove and discard bay leaves. Next, remove the ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add back to the pot. Stir and season to taste with kosher salt and cajun seasoning, if needed.
  8. If mixture is too thick, add up to one cup more of hot water, stir and season to taste, if needed.
  9. Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Diamond Crystal hot sauce.
side by side images of sliced andouille sausage being seared in a pot snd the trinity being sautéed
side by side images of andouille sausages combined with onions, celery and green peppers and the second image of the same pot with soaked beans and ham hock added

Tips Tricks and Customizations

  • Be sure to use smoked meat. As this adds tremendously to the flavor of the beans. If you don’t want to use ham hocks, smoked turkey wings or neck is fine.
  • Brine the beans. Soaking beans overnight makes for faster cooking time and increased digestibility. Brining enhances the flavor and also preserves the shape of beans during cooking.
  • Check on the beans. Although the recipe outlines 2-2½ cook time, occasionally check and stir beans for their doneness.
side by side images of the process of making red beans and rice

Frequently Asked Questions

What goes well with red beans and rice?

If you want to keep it simple, you can enjoy this as a full meal with a side of Cornbread with Honey Butter. If you make this as a side, you can pair it with fried pork chops or fried catfish for a delicious southern supper.

Top a bowl with a few dabs of this hot sauce, for a little kick.

How do you thicken red beans and rice?

Remove 1¼ cup of cooked beans. Mash them with a fork then return them to the pot. This will thicken the dish without adding any other ingredients.

Are red beans and kidney beans the same?

Although both are a reddish hue, they are two different kinds of legumes. Kidney beans are plumper with thicker skin. Red beans are much smaller and have a nutty flavor. However, both pair perfectly with rice so either would be great for this New Orleans red beans and rice recipe.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to one week. If you want it to last longer, chill the red beans and rice in the fridge before placing it in the freezer for up to 3 months.

closeup view of red beans and rice

Looking for More Southern Cuisine?

  • Southern Collard Greens
  • Easy Peach Cobbler
  • Oven-Baked BBQ Ribs

Loving this Recipe?

There’s a reason this Red Beans and Rice recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

easy-red-beans-and-rice-recipe

Easy Red Beans and Rice Recipe

5 from 5 votes
Red Beans and Rice is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a delicious side dish or main course.
Prep Time 8 hours hours
Total Time 2 hours hours 30 minutes minutes
Servings 4 people
Author Jeri Mobley-Arias
Course Dinner, Main Course, Side Dish
Cuisine American

Ingredients

Brining Beans

  • 16 ounces red beans or kidney beans, preferably Camellia brand
  • 4 cups water
  • 1 tablespoon kosher salt, plus more to taste

Red Beans and Rice

  • 4 tablespoons salted butter, divided
  • 1½ tablespoons olive oil, divided
  • 16 ounces Audouille sausage, sliced ½-inch thick diagonal cut
  • 2 cups yellow onion, diced
  • ½ cup celery, finely diced, packed
  • 1 cup bell pepper, diced
  • ¼ cup garlic, minced
  • 1 pound smoked ham hock
  • 1½ teaspoons black pepper
  • ⅛-¼ teaspoon cayenne, if sensitive to heat only add ⅛ teaspoon
  • 1¾ teaspoons Tony Chachere's Cajun Seasoning, plus more to taste
  • 1½ tablespoons fresh thyme, chopped
  • 3 bay leaves
  • 2 cups chicken stock, low sodium
  • 5 cups water, plus 1 cup more, if needed

To Serve

  • Long grain rice, cooked

Garnish

  • Scallions, chopped
  • ¼ cup Italian parsley, chopped

Instructions

  • Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.
  • Add water and kosher salt. Cover with a towel and leave beans to soak overnight.
  • The next day, drain and rinse beans well. Set aside.
  • In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.
  • Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.
  • Add cayenne, black pepper, Tony Chachere's Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, cooked sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft, stirring occasionally.
  • When beans are fully cooked, remove and discard bay leaves. Next, remove ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add it back to the pot. Stir and adjust seasoning with kosher salt and more cajun seasoning, if necessary. **Between brining beans, ham hock, and sausages, not much kosher salt should be needed.**
  • If mixture is too thick, add up to one cup more of hot water. Stir and season to taste, if needed.
  • Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Crystal hot sauce.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Dinner, Recipes, Sides Tagged With: dinner, easy, rice, sausage, sides

Grilled Corn with Miso Butter

August 20, 2021 by Jeri Mobley-Arias Leave a Comment

Grilled corn on the cob is a summer staple–lathering it with miso butter is a bonus. Get ready to make this easy and soon-to-be-favorite side that you can’t go without.

If you’re a fan of miso, then I suggest your try my Grilled Shrimp with Miso Butter and Smashed Cucumber Salad with Tahini-Miso Dressing recipes, next!

Grilled corn with miso butter

Grilled Corn with Miso Butter

Right about now, all I want is ready-in-a zip eats, minimal prep, and something that ranks high on the flavor radar–and this grilled corn with miso butter fits the bill. Grilled Corn with Miso Butter is a easy-to-make umami-filled side dish that pairs superbly with grilled meats or vegetables.

What Makes this Grilled Corn with Miso Butter So Special?

  1. For starters, who doesn’t love grilled corn on the cob?
  2. Miso butter adds a delicate balance of buttery, umami flavor that I can’t get enough of.
  3. Grilled corn with miso butter pairs incredibly well with your grilled meats and vegetables

Tips on How to Pick an Ear of Corn

Here’s a few tips on how to pick sweet, beautifully tasting corn every time, without having to pull the husks bak to take a peek:

  1. Choose corn with _ bright green husks_ that are hugging the ear of corn.
  2. You know the little hairs that sprout out from the top? Those are referred to as tassels. Opt for tassels that are gold or light brown. Dry, mushy or black tassels as is an indication of old corn.
  3. Give it a good feel: Squeeze the corn and get a good feel for the kernels, making sure it is full throughout.

What is Miso?

Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapon in my pantry.

What Type of Miso Should You Use for This Recipe?

There are many types of miso, from light to dark in color, red, yellow, white; the depth of color lending to its unique flavor. Flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, I go for white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this grilled corn recipe. See here for the miso I use to for this recipe, which can be found at most Japanese or Asian markets.

Tips for Making Grilled Corn with Miso Butter:

  1. Remove unsalted butter from the refrigerator 1½ hours before getting started. You want to make sure the butter is softened enough so that it’s easy to mix with miso.
  2. Go for the freshest corn. See above for tips on choosing a solid ear of corn, everytime.
  3. This recipe calls for unsalted butter due to the richness of the miso paste. Substituting with salted butter may result in overly salted miso butter, and no one wants that.

Special Equipment

Keeping this one easy for you, all you need is:

  • Outdoor grill or
  • Grill pan
  • Tongs
  • Basting brush

Looking for More Great Recipes?

  • Soba Noodle Salad with Sesame-Miso Dressing
  • Tuna Confit and Tomato Salad
  • Tuna Poke Bowl
Loving this Grilled Corn with Miso Butter?

That makes two of us! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Grilled corn with miso butter

Grilled Corn with Miso Butter

Grilled corn on the cob is a summer staple–lathering it with miso butter is a bonus. Get ready to make this easy and soon-to-be-favorite side that you can’t go without.
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Author Jeri Mobley-Arias
Course Appetizer, Side Dish
Cuisine Asian, Vegetarian

Ingredients

  • 4 ears or corn, husk removed
  • 2 tablespoons unsalted butter
  • 1 tablespoons white miso paste

Instructions

  • Preheat grill or grill pan over medium/high heat.
  • Add butter and miso paste to a small bowl and mix until both ingredients are well incorporated. Set aside.
  • Place corn on grill and cook until kernels begin to char, 4-5 minutes, then rotate. Continue cooking until all sides have char to desired preference.
  • Serve corn while hot and lather with miso butter.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Quick + Easy, Sides, Vegetarian Tagged With: butter, easy, grilled, miso, sides, vegetarian

Buttery Dinner Rolls

November 25, 2020 by Jeri Mobley-Arias 10 Comments

These buttery dinner rolls are fluffy pieces of coveted goodness that disappear from the table minutes after popping them out of the oven. These dinner rolls make for the perfect accompaniment to your Thanksgiving or Christmas feast!

Looking for more delicious Thanksgiving sides? Then try my Brown Butter Sage Butternut Squash, and Herbed Mashed Potatoes recipes, next!

buttery dinner rolls

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Buttery Dinner Rolls

What’s the secret to delicious buttery yeast dinner rolls? Make them with love and a good helping of butter–yup, it’s that simple. Okay, there are a few extra steps involved, but I assure you it’s worth it.

These soft, slightly chewy rolls are perfect hot from the oven, or make for great next-day breakfast sandwiches–if they last that long. This dinner rolls recipe is easy-to-follow, but keep in mind the dough has to rise twice before baking.

Tools You’ll Need

  • 13×9 Baking Pan
  • Instant Read Thermometer
  • Digital Scale
  • Pastry Brush
buttery dinner rolls 3

Lean Dough vs. Rich Dough

You’ll notice in the details below that the dough calls for sugar, butter and an egg. This is because this dinner rolls recipe is a rich dough recipe; rich dough breads typically have higher fat content.

The aforementioned ingredients will yield softer and richer bread. Bread recipes that call for less fat and sugar in the dough is known as lean bread–think of focaccia, french bread–yielding a crustier and chewier texture.

Flour Used for Buttery Dinner Rolls

Whenever I make dinner rolls, I typically use a mix between all-purpose (AP) flour and bread flour.

Bread flour has higher protein content than its AP flour counterpart, which is needed to produce gluten. It’s gluten in bread that yields its elasticity and chewiness.

Using a blend of all-purpose flour and bread flour results in super soft, buttery dinner rolls with a slight chew–they’re absolutely incredible!

How to Make Buttery Dinner Rolls

Alright, a brief rundown of the steps:

  1. Bloom yeast. Add warm water, sugar and yeast to a bowl. Wait 15 minutes for yeast to double in size.
  2. Make dough. Add wet and dry ingredients to a mixer bowl.
  3. Knead dough. For 5 minutes.
  4. First rise. Place dough in a greased bowl, cover, and allow to rise. This should take 1-1½ hours.
  5. Shape into balls. Punch dough to release air, form into balls, and place on a baking sheet.
  6. Second rise. Cover dough and rise again. This should take 1 hour.
  7. Bake. Bake rolls in a 375°F preheated oven for 20 minutes.

Can You Make Buttery Dinner Rolls Ahead of Time?

You sure can! We know Thanksgiving prep can get a little hectic, so do yourself a favor and prepare the rolls ahead of time! To do so, simply:

How to Prepare Yeast Rolls the Night Before:

  1. Follow steps up to shaping the balls (Step 6). Once dough is shaped into balls, place on a greased baking sheet and cover tightly. Place in refrigerator for up to 14 hours.
  2. Three hours before you need to bake the rolls, remove from the refrigerator and allow to rise for 1-2 hours. Bake for 20 minutes

How to Freeze Yeast Rolls:

  1. Follow steps up to shaping the balls (Step 6). Once dough is shaped into balls, place on a greased baking sheet and place in the freezer. Once dough are completely frozen, place in a freezer-safe bag.
  2. When ready to bake, place frozen dough on a baking sheet and allow to thaw and rise, 3-4 hours. Bake for 20 minutes.

Tips and Tricks

  • Have a kitchen scale handy as it makes for easier and more precise measuring of the dough
  • Never scoop flour into measuring cups, this packs flour into measuring cup, causing you to use more flour than the recipe calls for. Instead, use a spoon to fluff flour and scoop flour into measuring cup.
  • Yeast expires, be sure to check the expiration date before using.
  • To ensure liquids are properly warmed, use an instant-read thermometer. Remember, if liquids are not warm enough, yeast will not bloom. Liquids that are too hot will kill the yeast.
buttery dinner rolls 3

Looking for More Great Recipes?

Keep the comfy-feels going with these good eats:

  • Chicken Pot Pie
  • Garlic and Mushroom Skillet Chicken
  • Creamy Garlic Mushroom Pork Chops

Comfort in Buttery Dinner Roll Form

Are you loving it, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

buttery dinner rolls

Buttery Dinner Rolls

5 from 9 votes
These buttery dinner rolls are fluffy pieces of coveted goodness that disappear from the table minutes after popping them out of the oven. These dinner rolls make for the perfect accompaniment to your Thanksgiving or Christmas feast!
Prep Time 3 hours hours 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 3 hours hours 35 minutes minutes
Servings 15 rolls
Author Jeri Mobley-Arias
Course Side Dish
Cuisine American

Ingredients

  • 1 packet active dry yeast (equals 2¼ teaspoons)
  • ¼ cup warm water (110°-115°F)
  • ½ teaspoon sugar

Dinner Rolls

  • 2½ cups all purpose flour
  • 1½ cups bread flour
  • ⅓ cup sugar
  • 1½ teaspoons kosher salt, I use Diamond Crystal brand
  • 13 tablespoons butter, divided and melted 
  • 2 eggs
  • 1 cup whole milk, warm (110°F)

Instructions

  • Prepare yeast. In a small bowl, add yeast, warm water (110°-115°F), and sugar. Stir well. Will take roughly 15 minutes for yeast to double in size.
  • In a standing mixer bowl, add 1 cup each of  bread and all-purpose flour, sugar and salt. Whisk until ingredients are well mixed.
  • Add 5 tbsps of melted butter, yeast mixture, 1 egg, and warm milk. Using your knead hook, turn standing mixer on low and slowly add remaining 2 cups of flour. Once ingredients form into a dough, knead for 5 minutes under speed 2 setting. Dough should have a tacky, not sticky texture. If dough is still sticky, add all-purpose flour in increments of 1 tablespoon at a time until dough is not longer sticky.
  • First rise. Grease mixing bowl with ½ tablespoon butter. Add dough, cover bowl with plastic wrap and place in a warm place for 1½-2 hours, or until dough has doubled in size.
  • Once dough has doubled in size, remove plastic wrap and punch down the dough to remove air. Turn dough onto a lightly floured surface and knead for two minutes.
  • Divide the dough into 15 equal portions. Best if you use a digital scale to measure out portions. Roll dough into a ball. As you roll, lightly pull the sides to the bottom until the tops of the dough ball are smooth. Do this until you’ve rolled 15 balls. Each ball of dough should weigh about 66 grams.
  • In a 13×9 baking pan, add 4 tbsps of butter to the pan, tilting to coat the bottom and sides. Add the dough to the pan. Each row should have 3 balls of dough.
  • Second rise. Cover pan with plastic wrap and place in a warm place. Wait 1 hour or until the dough balls have doubled in size. Preheat oven to 375°F. Prepare egg wash. In a small bowl, add one egg and 1 tablespoon water. Mix well. Using a pastry brush, gently brush tops of rolls with egg wash.
  • Cook rolls for 20 minutes or until golden brown. If dinner rolls are browning too soon, lightly cover the pan with foil.
  • When ready, remove from oven and brush tops with remaining 4 tbsps butter. Best when eaten warm.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Sides Tagged With: bread, sides

Southern Collard Greens

June 19, 2020 by Jeri Mobley-Arias Leave a Comment

There’s nothing like a bowl of delicious, tender collard greens–mm.mm.MM! It’s presence is always known at family gatherings and a dish that stands strong on its own.

southern collard greens

This collard greens or ‘greens’ recipe has been in our family since I can remember. My father, a southern man from Georgia, took great pride in his greens recipe and was sure to pass it on to my mother before his passing.

Growing up, this dish was ALWAYS accompanied with my dad’s ribs and cornbread. When we saw the collards go into the shopping basket, we knew we were in for a treat.

What really makes these greens so.damn.good. is the smoked ham hocks that hang out in a hot bath for an hour (or more)–which tenderizes the meat, yielding fall-off-the-bone goodness. It’s quite easy to make, just give it some time.

southern collard greens

Southern Collard Greens

There’s nothing like a bowl of delicious, tender collard greens–mm.mm.MM! It’s presence is always known at family gatherings and a dish that stands strong on its own.
Prep Time 25 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 25 minutes minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course, Side Dish

Ingredients

  • 2 smoked ham hocks or smoked turkey neck/wings
  • 4 slices of bacon + 2 tablespoon rendered fat
  • 2 bunches of collard greens
  • 2 cups bone broth
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 1 ½ tsp of salt + more to taste
  • ¼ tsp pepper + more to taste

Instructions

  • Add ham hocks to a pan and fill with water until ham hocks are fully covered. Cover pan with lid and cook over medium high flame for one hour or until meat is very tender.
  • While ham hocks are cooking, cook the bacon as directed on the package. Once bacon is cooked, place on a paper towel to dry. Set aside 2 tablespoons of bacon fat for later use.
  • Cut the collard greens into thin shreds; remove the lower 1½ – 2 inches of the stems. Layer the leaves on-top of one-another and roll into itself, like a log. Chop every ½-inch. You should have long, thin shreds.
  • Check the ham hocks. If they’re tender, add the collards, bacon + bacon fat, bone broth, bell pepper, onion, salt, and pepper.
  • Cover with lid and cook for 1 hour or until greens are very tender. Stir occasionally, and make sure the greens are immersed in the broth.

NOTES

Delicious with bbq meats and even steamed rice
(Remember, my momma is Filipina, so rice is always at the dinner table).
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Sides, Starters Tagged With: sides, southern, starters

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