Hearty red beans and rice
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry red kidney beans |
| 2 | teaspoons | Garlic salt |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Hot pepper sauce |
| 1 | quart | Water |
| ½ | pounds | Fully cooked ham, diced |
| ½ | pounds | Fully cooked smoked sausage, diced |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery |
| 3 | Cloves garlic, minced | |
| 1 | can | (8 oz.) tomato sauce |
| 2 | Bay leaves | |
| ¼ | cup | Minced fresh parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Hot Cooked Rice | ||
| Additional parsley, 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. Saute 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. Yield 8-10 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #657 by L979@...
on Jul 6, 1997