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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
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,

Printed from tasteofhome.com Oct 13, 2008

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Hearty Red Beans and Rice cont.

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.