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Red Beans and Rice Mix

Red Beans and Rice Mix
Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package.
4-6 ServingsPrep: 5 min. Cook: 2-1/4 hours + standing

Ingredients

  • 1 bay leaf
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried minced onion
  • 2 teaspoons seasoned salt
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dried kidney beans
  • 1 cup uncooked long grain rice
  • ADDITIONAL INGREDIENTS:
  • 4-1/2 cups water, divided
  • 1-1/2 to 2 pounds smoked ham hocks
  • 1 pound smoked sausage, sliced
  • 1/2 teaspoon salt
  • Minced fresh parsley, optional

Directions

  • Combine the first 10 ingredients; place in an airtight container.
  • Place beans and rice in separate containers. Yield: 1 batch.
  • To prepare red beans and rice: Place beans in a Dutch oven or soup
  • 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.
© Taste of Home 2013

2 of 2

Red Beans and Rice Mix (continued)

Directions (continued)

  • Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and
  • ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2
  • hours.
  • Remove ham hocks; cut meat into bite-size pieces and return to pan.
  • Add the sausage. Cover and simmer for 30-40 minutes or until beans
  • are tender and sausage is heated through. Remove bay leaf.
  • Meanwhile, combine rice, salt and remaining water in a saucepan.
  • Bring to a boil. Reduce heat; cover and simmer for 20 minutes or
  • until liquid is absorbed. Remove from the heat; let stand for 5
  • minutes. Spoon into bowls; top with bean mixture. Garnish with
  • parsley if desired. Yield: 4-6 servings.
© Taste of Home 2013