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Riverside Red Beans And Rice

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Ingredients
  Dry red beans 1 Pound
  Cold water 6 Cup (96 tbs)
  Hot water 6 Cup (96 tbs)
  Smoked ham hocks 1 Pound
  Bay leaves 2
  Chopped onion 3 Cup (48 tbs)
  Chopped celery 1 Cup (16 tbs)
  Sliced green onion 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Cup (16 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Garlic cloves 2 Large, minced
  Salt 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Pepper 1 Teaspoon
  Sugar 1 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Hot pepper sauce 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Cooked smoked sausage 2 Pound, cut into bite size pieces
  Hot cooked rice 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Wash beans.
2. In a Dutch oven, pour 6 cups of cold water and put beans in it.
3. Boil the water and lower the flame and continue cooking for 2 more minutes.
4. Put the lid on and let the beans stay for an hour.
5. Beans can also be soaked overnight.

MAKING
6. Once done, strain and wash the beans.
7. Put 6 cups hot water, rinsed beans, ham hocks and bay leaves in the Dutch oven and boil for 2 hours on low flame.
8. Put onion, celery, green onion, parsley, tomato sauce, garlic, salt, Worcestershire sauce, pepper, sugar, basil, hot pepper sauce, and thyme and simmer for 1- 1 ½ more hour.
9. Mash the beans with a spatula (optional).
10. Take the ham hocks out and pull the meat and put it back in the Dutch oven.
11. Put sausage and cook for 15 minutes until cooked.

SERVING
12. Toss the beans over rice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Bean
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
8

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