Hearty Red Beans and Rice
I picked up this recipe while working for the Navy in New Orleans. It's a mouth-watering combination of meats, beans and seasonings. I take this dish to many potlucks and never fail to bring home an empty pot.
— Kathy Jacques, Chesterfield, Michigan
SERVINGS
|
10
|
CATEGORY
|
Lower Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
15 min. |
COOK
|
120 min.
|
TOTAL
|
135 min.
|
INGREDIENTS
- 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 sausage, diced
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 1 can (8 ounces) 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 or kettle; 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 hour to 4 hours or until softened.
Drain beans and discard liquid. Add 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 skillet, saute 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 the parsley, salt and pepper. Serve over rice. Yield: 8-10 servings.