Lora's Red Beans & Rice Recipe

Lora's Red Beans & Rice Recipe
Lora's Red Beans & Rice Recipe photo by Taste of Home
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Lora's Red Beans & Rice Recipe

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My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies that simmer all day, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 8 hours

Ingredients

  • 1 package (16 ounces) dried kidney beans (about 2-1/2 cups)
  • 2 cups cubed fully cooked ham (about 1 pound)
  • 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon hot pepper sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • Hot cooked rice

Directions

Place beans in a large bowl; add cool water to cover. Soak overnight.
Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in.
Cook, covered, on low until beans are tender, 8-9 hours. Serve with rice. Yield: 10 servings.

Test Kitchen tips
  • Use smoked turkey sausage in place of andouille.
  • Originally published as Lora's Red Beans & Rice in Simple & Delicious December/January 2017

    Nutritional Facts

    1 cup bean mixture: 249 calories, 5g fat (1g saturated fat), 43mg cholesterol, 906mg sodium, 31g carbohydrate (2g sugars, 7g fiber), 23g protein.

    • 1 package (16 ounces) dried kidney beans (about 2-1/2 cups)
    • 2 cups cubed fully cooked ham (about 1 pound)
    • 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 2 celery ribs, chopped
    • 1 tablespoon hot pepper sauce
    • 2 garlic cloves, minced
    • 1-1/2 teaspoons salt
    • Hot cooked rice
    1. Place beans in a large bowl; add cool water to cover. Soak overnight.
    2. Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in.
    3. Cook, covered, on low until beans are tender, 8-9 hours. Serve with rice. Yield: 10 servings.

    Test Kitchen tips
  • Use smoked turkey sausage in place of andouille.
  • Originally published as Lora's Red Beans & Rice in Simple & Delicious December/January 2017

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