Mamas Red Beans and Rice

1. 1

   Place the kidney beans in a large bowl and add water to cover.

2. 2

   Soak overnight.

3. 3

   Or place the beans in a large pot of water and bring to a boil over high heat.

4. 4

   Once the beans come to a boil, remove from the heat and set aside for 1 hour.

5. 5

   Before cooking, discard any floating beans and drain.

6. 6

   To prepare in a slow cooker, place the drained soaked beans, ham bone, onion, garlic, and the water in the insert of a slow cooker.

7. 7

   Cook over low heat until the beans are tender, about 6 hours.

8. 8

   To prepare on the stovetop, combine the soaked beans, ham bone, onion, garlic, and water in a large, heavy-bottomed Dutch oven.

9. 9

   Bring to a boil over medium-high heat, then decrease the heat to low.

10. 10

    Simmer, covered, until the beans are tender, 4 to 5 hours.

11. 11

    Season with hot sauce.

12. 12

    Taste and adjust for seasoning with salt and pepper.

13. 13

    Serve with rice pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.