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Red Beans, Sausage And Rice

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Ingredients
  Dried red beans 1 Pound
  Water 3 Quart
  Smoked ham hock 1 Pound
  Onion 1 Large, finely chopped
  Green bell pepper 1 , seeded and chopped
  Bay leaves 2
  Andouille sausage/Linguisa sausages 1 Pound, cut into 1/4 inch thick slices
  Ground red pepper 1 Teaspoon (Cayenne)
  Thyme 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Cider vinegar 4 Tablespoon
  Hot cooked rice 10 Cup (160 tbs)
  Sliced green onions 1 Cup (16 tbs)
Directions

GETTING READY:

Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.

MAKING:

While beans are standing, in a 4-quart or larger electric slow cooker, combine ham hock, chopped onion, bell pepper, bay leaves, and sausage slices.
Sprinkle with red pepper, thyme, and baking soda.
Stir beans into sausage mixture; pour in remaining 3 cups water.
Cover and cook at low setting until beans are very tender to bite (8 1/2 to 10 hours).
Lift out ham hock and let stand until cool enough to handle.
Skim and discard fat from bean mixture.
Remove and discard fat and bone from ham; tear meat into bite-size pieces and return to bean mixture.
Stir in vinegar.

SERVING:

To serve, spoon rice onto plates or into shallow bowls, then ladle on bean mixture and sprinkle with green onions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Sausage
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
600 Minutes
Ready In: 
615 Minutes
Servings: 
8

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