Easy Red Beans And Rice With Sausage
|Dry red beans/Dry red kidney beans||1 Pound|
|Cold water||6 Cup (96 tbs)|
|Hot water||6 Cup (96 tbs)|
|Meaty ham bone/Smoked pork hocks||1 Pound|
|Onion||1 Large, chopped to make 1 cup|
|Garlic||3 Clove (15 gm), minced|
|Ground red pepper||3⁄4 Teaspoon|
|Smoked sausage||1 Pound, cut into bite size pieces|
|Hot cooked rice||1 Cup (16 tbs)|
|Sliced green onions||2 Tablespoon|
In a large Dutch oven cover beans with cold water.
Bring to boiling.
Simmer for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour. (Or, in a covered pan soak beans in water overnight in a cool place.)
Drain and rinse beans.
In the same Dutch oven combine rinsed beans, hot water, ham bone or pork hocks, onion, garlic, bay leaves, and red pepper.
Bring to boiling.
Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring the bean mixture occasionally.
Remove ham bone or hocks.
When ham bone is cool enough to handle, cut meat from bone.
Return meat to pan.
Stir in sausage.
Cook gently, uncovered, for 20 to 30 minutes more or till a thick gravy forms, stirring mixture occasionally.
Remove bay leaves.
Serve red bean mixture over hot cooked rice.
Sprinkle with green onions.
Makes 8 servings.
Note: Freeze any leftover bean mixture in 2 or 4 cup portions in freezer containers.
To serve, place frozen mixture in saucepan.
Cover and cook over medium low heat till heated through, breaking mixture apart and stirring occasionally. (Cook about 30 minutes for 2 cups mixture. Cook 45 minutes for 4 cups mixture.)
Add water for desired consistency.
The mixture should be the consistency of thick chili.
Serving size: Complete recipe
Calories 2744 Calories from Fat 1186
% Daily Value*
Total Fat 132 g202.9%
Saturated Fat 16.8 g84%
Trans Fat 0.4 g
Cholesterol 639.5 mg213.2%
Sodium 6678.7 mg278.3%
Total Carbohydrates 193 g64.5%
Dietary Fiber 39.5 g157.8%
Sugars 26.2 g
Protein 215 g430.7%
Vitamin A 52% Vitamin C 74.6%
Calcium 26.4% Iron 57.6%
*Based on a 2000 Calorie diet