Hearty Red Beans and Rice
I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with the recipe as directed. —Kathy Jacques, Summerfield, Florida Total Time: PT02H15M
Prep time:
Cook time:
Serving size: 10
Calories per serving: 217
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 217
1 pound dried kidney beans
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 quart water
1/2 pound fully cooked ham, diced
1/2 pound fully cooked smoked sausages, diced
1 cup chopped onions
1/2 cup chopped celery
3 garlic cloves, minced
1 (8-ounce) can tomato sauce
2 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Hot, cooked rice
Directions:
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened.
Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add garlic; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender.
Discard bay leaves. Measure 2 cups beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice.
Source: tasteofhome.com
Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add garlic; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender.
Discard bay leaves. Measure 2 cups beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice.
Source: tasteofhome.com