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Easy Red Beans And Rice With Sausage

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Ingredients
  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
  Bay leaves 2
  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
Directions

Rinse beans.
In a large Dutch oven cover beans with cold water.
Bring to boiling.
Reduce heat.
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.
Reduce heat.
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.
Discard bone.
Chop meat.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice, Bean
Interest: 
Party

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