Back to Hearty Red Beans and Rice

Print Options

Hearty Red Beans and Rice Recipe

Hearty Red Beans and Rice Recipe

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
TOTAL TIME: Prep: 15 min. + soaking Cook: 2 hours YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional 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.