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Hearty Red Beans and Rice

I picked up this recipe while working for the Navy in New Orleans. It's a mouthwatering 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

10 ServingsPrep: 15 min. + soaking Cook: 2 hours

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; 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 the garlic salt, Worcestershire
sauce, hot pepper sauce and water; bring to a boil. Reduce heat;
cover and simmer for 1-1/2 hours.

2 of 2

Hearty Red Beans and Rice (continued)

Directions (continued)

Meanwhile, in a large skillet, saute ham and sausage until lightly
browned. Remove with a slotted spoon to bean mixture. Saute onion
and celery in drippings until tender. Add garlic; cook 1 minute
longer. Add to 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.

Nutrition Facts: 1 cup (calculated without rice) equals 276 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 1,149 mg sodium, 32 g carbohydrate, 8 g fiber, 18 g protein.