Louisiana Red Beans and Rice Recipe

Name: Louisiana Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. dry kidney beans; 1 pkg. (1 lb.) smoked sausage; 2 smoked ham hocks; 4 smoked turkey necks; 1 sm. onion; 1/2 sm. green pepper; Onion salt; Garlic salt; Black pepper; 1 stalk celery; 1 tbsp. parsley; 1/2 cup ketchup; 1 heavy lg. pot with lid; 1 can add hot sauce; hot peppers, to make it spicy.

Servings: persons

1 pkg. dry kidney beans
1 pkg. (1 lb.) smoked sausage
2 smoked ham hocks
4 smoked turkey necks
1 sm. onion
1/2 sm. green pepper
Onion salt
Garlic salt
Black pepper
1 stalk celery
1 tbsp. parsley
1/2 cup ketchup
1 heavy lg. pot with lid
1 can add hot sauce
hot peppers, to make it spicy.

1
Sort beans (looking for debris like small stones and such).
2
Rinse beans very thoroughly several times.
3
Put beans in large pot add enough water to cover beans twice.
4
Bring beans and water to a boil, reduce heat cover and let simmer.
5
Simmer beans add onion and garlic salt to taste.
6
Add parsley, onion, green pepper and celery.
7
Add smoked meat of your choosing.
8
Continue cooking at a simmer for approximately 3 hours.
9
Stirring occasionally to prevent sticking.
10
When beans are done add 1/2 cup ketchup, chop and add smoked sausage then simmer for 5 more minutes.
11
Pour over cooked rice and serve.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pkg. dry kidney beans, 1 pkg. (1 lb.) smoked sausage, 2 smoked ham hocks, 4 smoked turkey necks, and more.

Yes, Louisiana Red Beans and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Red Beans and Rice

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