Red Beans And Rice Recipe

Name: Red Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dry red kidney beans; water to cover the beans; 2 large ham hocks; 16 c. water in all; 2 c. finely chopped onions; 2 c. finely chopped green bell peppers; 5 bay leaves; 2 tsp. white pepper; 2 tsp. dried thyme leaves; 1 1/2 tsp. garlic powder; 1 1/2 tsp. dried oregano leaves; 1 tsp. ground red pepper (preferably cayenne); 1/2 tsp. black pepper; 1 Tbsp. Tabasco sauce; 1/2 to 1 lb. smoked sausage (Polish sausage, kielbasa or any good, pure pork smoked sausage), cut diagonally into 3/4-inch pieces; 5 c. cooked white rice

Servings: persons

1 lb. dry red kidney beans
water to cover the beans
2 large ham hocks
16 c. water in all
2 c. finely chopped onions
2 c. finely chopped green bell peppers
5 bay leaves
2 tsp. white pepper
2 tsp. dried thyme leaves
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano leaves
1 tsp. ground red pepper (preferably cayenne)
1/2 tsp. black pepper
1 Tbsp. Tabasco sauce
1/2 to 1 lb. smoked sausage (Polish sausage, kielbasa or any good, pure pork smoked sausage), cut diagonally into 3/4-inch pieces
5 c. cooked white rice

1
Cover the beans with water 2 inches above the beans.
2
Let stand overnight.
3
Drain just before using.
4
Place the ham hocks, 10 cups of the water, onions, bell peppers, bay leaves and seasonings in a 5 1/2-quart pan or large Dutch oven; stir well.
5
Cover and bring to a boil over high heat.
6
Reduce heat and simmer until meat is fork-tender, about 1 hour, stirring occasionally.
7
Remove ham hocks from pan and set aside.
8
Add the drained beans and 4 cups of the water to the pan; bring to a boil.
9
Reduce heat and simmer 30 minutes, stirring occasionally.
10
Add the remaining 2 cups water and simmer 30 minutes, stirring often.
11
Stir in the sausage and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often.
12
(If beans start to scorch, do not stir.
13
Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Take meat off of ham hock bones and add to the pot; cook and stir 10 more minutes.

1402

kcal

Calories

Fat

285

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 16 ingredients. The key ingredients include: 1 lb. dry red kidney beans, water to cover the beans, 2 large ham hocks, 16 c. water in all, and more.

Yes, 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.

Red Beans And Rice

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