Hearty Red Beans & Rice
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red kidney beans
dry |
|
| 2 | teaspoons |
garlic salt
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | quart |
water
|
*
|
| ½ | pound |
ham
fully cooked, diced |
|
| ½ | pound |
smoked sausage
fully cooked, diced |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | can |
tomato sauce
|
*
|
| 2 | each |
bay leaves
|
*
|
| ¼ | cup |
parsley leaves
minced fresh |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
rice
cooked, hot |
*
|
| 1 | x |
parsley leaves
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red kidney beans
dry |
|
| 1E+1 | ml |
garlic salt
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 0.9 | l |
water
|
*
|
| 226.8 | g |
ham
fully cooked, diced |
|
| 226.8 | g |
smoked sausage
fully cooked, diced |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | can |
tomato sauce
|
*
|
| 2 | each |
bay leaves
|
*
|
| 59 | ml |
parsley leaves
minced fresh |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
rice
cooked, hot |
*
|
| 1 | x |
parsley leaves
optional |
*
|
Directions
Place beans in a Dutch oven or kettle; add water to cover by 2 inches.
Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid. Add garlic salt, worcestershire sauce, hot pepper suace and water; bring to a boil.
Reduce heat; cover and simmer for 1½ hours.
Meanwhile, in a skillet, sute ham and sausage until lightly browned.
Remove with a slotted spoon to bean mixture.
Sauté onion, celery and garlic in drippings until tender; add to the 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 of beans; mash and return to the bean mixture.
Stir in parsley, salt, and pepper.
Serve over rice.
Garnish with parsley if desired.
