Flournoy Red Beans & Rice
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red beans
dried, preferably camellia brand) |
|
| 1 | each |
ham bone
meaty |
* |
| 2 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
celery stalks
with leaves, chopped, chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
black pepper
or cayenne, to taste |
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | each |
bay leaves
optional |
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | cup |
ketchup
or tomato sauce |
|
| 1 | x |
water
to cover |
*
|
| 2 | pounds |
smoked sausage
cut into 1 inch pieces |
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red beans
dried, preferably camellia brand) |
|
| 1 | each |
ham bone
meaty |
* |
| 2 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
celery stalks
with leaves, chopped, chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
black pepper
or cayenne, to taste |
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 1 | each |
bay leaves
optional |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 118 | ml |
ketchup
or tomato sauce |
|
| 1 | x |
water
to cover |
*
|
| 907.2 | g |
smoked sausage
cut into 1 inch pieces |
|
| 1 | x |
rice
cooked |
*
|
Directions
Soak beans in water to cover overnight.
Rinse. Put in heavy pot such as a Dutch oven.
Add ham bone (fat trimmed off) and remaining ingredients except sausage and rice.
Add water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hours, stirring occasionally.
Meanwhile, steam sausage in a skillet, drain and pan fry.
Add to cooked beans. Just before serving, remove bay leaf and add a little more fresh parsley.
For added thickness, remove a cup of beaans from pot, mash thorougly and return to pot.
Serve the beans over fluffy boiled rice, garnish with chopped scallions.
Do not forget the vinegar and hot sauce on the side.
