Judy's red beans and rice

Yield: 4 Servings

Measure Ingredient
1 pounds Dry red kidney beans
\N \N Water to cover beans
2 \N Ham hocks for flavoring (optional)
2½ cup Finely chopped celery
2 cups Finely chopped onions
2 cups Finely chopped green bell peppers
5 \N Bay leaves
\N \N Salt to taste (1-2 tsp.) added when beans are nearly done
2 teaspoons Pepper
2 teaspoons Dried thyme leaves
1½ teaspoon Garlic powder
1½ teaspoon Oregano leaves
1 teaspoon Red pepper (Cayenne)
1 tablespoon Tabasco sauce
1 pounds Andouille smoked sausage or Polish sausage; cut into 3/4\" pieces
4 cups Hot cooked rice

Date: Sat, 17 Feb 1996 10:06:18 -0600 From: Judy Howle <howle@...>

Here is another recipe that I adapted from Paul Prudhomme. JUDY'S RED BEANS AND RICE, (Adapted from Paul Prudhomme's recipe).

Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-½ hrs. or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up.

Add ham meat and serve immediately over hot cooked rice.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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