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: 3 pounds red beans; 2 quarts water, plus 2 cups; 6 beef bouillon cubes; 5 medium onions, chopped; 1 large bell pepper, chopped; 2 cloves garlic, chopped; 3 cups chopped celery, including leaves; 3 ham hocks tied in cheesecloth; 4 ounces tomato sauce; 6 tablespoons Worcestershire sauce; 2 tablespoons plus 6 dashes hot sauce; 1 tablespoon horseradish; 1 handful fresh parsley, chopped; 1 tablespoon cumin; 1 1/2 teaspoons thyme; 2 teaspoons cayenne pepper; 2 pinches dried sage; Salt; 3 pounds smoked sausage, sliced; 4 to 6 cups cooked white or brown rice

Servings: persons

3 pounds red beans
2 quarts water, plus 2 cups
6 beef bouillon cubes
5 medium onions, chopped
1 large bell pepper, chopped
2 cloves garlic, chopped
3 cups chopped celery, including leaves
3 ham hocks tied in cheesecloth
4 ounces tomato sauce
6 tablespoons Worcestershire sauce
2 tablespoons plus 6 dashes hot sauce
1 tablespoon horseradish
1 handful fresh parsley, chopped
1 tablespoon cumin
1 1/2 teaspoons thyme
2 teaspoons cayenne pepper
2 pinches dried sage
Salt
3 pounds smoked sausage, sliced
4 to 6 cups cooked white or brown rice

1
Wash beans and put in 2 quarts of water in heavy stockpot.
2
In a separate container, dissolve bouillon cubes in 2 cups of hot water and then add to beans.
3
Place over low heat and cook for about 3 hours.
4
In a saute pan, combine onions, bell pepper, garlic, and celery.
5
Saute until tender and add to the beans.
6
Add the ham hocks, and tomato sauce.
7
If the beans have soaked up the water, add more to barely cover the beans.
8
Add Worcestershire, hot sauce, horseradish, and parsley.
9
Simmer over medium to high heat for 4 to 5 hours, adding water if necessary during cooking.
10
When beans are tender, add cumin, thyme, cayenne pepper, sage, salt, and 1 cup water.
11
Allow to simmer for another 2 to 3 hours.
12
30 minutes prior to serving, add sausage.
13
Serve beans over rice.
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

1596

kcal

Calories

Fat

183

Carbs

100

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 20 ingredients. The key ingredients include: 3 pounds red beans, 2 quarts water, plus 2 cups, 6 beef bouillon cubes, 5 medium onions, chopped, 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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