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Hearty Red Beans and Rice

 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


  • 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 Johnsonville® 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; 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.
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.