Hearty Red Beans and Rice 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hearty Red Beans and Rice cont. 1/2 teaspoon salt 1/2 teaspoon pepper Hot cooked rice 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Hearty Red Beans and Rice 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008