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Red Beans And Rice

Ingredients
  Ham hocks 3⁄4 Pound, washed
  Water 1 Quart
  Dried red beans 1 Pound, sorted and washed
  Onions 1 1⁄2 Cup (24 tbs), chopped
  Fresh parsley 1 Cup (16 tbs), chopped
  Green bell pepper 1 Cup (16 tbs), chopped
  Canned tomato sauce 8 Ounce (1 Can)
  Green onions 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), pressed
  Worcestershire sauce 1 Tablespoon
  Black pepper 1 Teaspoon
  Red pepper 1⁄2 Teaspoon
  Fresh oregano/1/4 teaspoon dried oregano 1⁄2 Teaspoon
  Fresh thyme/1/4 teaspoon dried thyme 1⁄2 Teaspoon, dried
  Hot sauce 3 Dash
  Hot cooked rice 5 Cup (80 tbs)
Directions

In a large saucepan place ham hocks and water.
Bring to a boil over medium-high heat; cover.
Reduce heat to medium-low.
Simmer for 30 minutes or until tender.
Remove and discard ham hocks.
Strain broth.
Chill overnight.
Remove surface fat.
Set broth aside.
Into a stockpot place beans and water to cover.
Let stand overnight.
Drain.
Add ham broth.
Cover.
Cook over low heat for 45 minutes.
Add onions, parsley, green pepper, tomato sauce, green onions, garlic, Worcestershire sauce, black and red peppers, oregano, thyme and hot sauce.
Cover.
Cook over low heat for 2 to 2 1/2 hours, stirring occasionally and adding additional water if desired.
Serve over rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bean

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