Hearty Red Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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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 Ingredients:
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 |
Directions:
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.
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