 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 (16-ounce) package dried red kidney beans |
1 ham bone |
3 quarts water |
2 teaspoons garlic salt |
hot sauce to taste |
1 teaspoon worcestershire sauce |
1 cup chopped celery |
1 cup chopped onion |
1 1/2 cloves garlic, minced |
3 tablespoons vegetable oil |
1/2 pound ham, cubed |
1/4 pound hot bulk pork sausage, sliced |
1/2 pound smoked sausage links, sliced |
2 bay leaves |
salt and pepper to taste |
hot cooked rice |
Directions:
1. Sort and wash beans; place in a large Dutch oven with water to cover 2 inches above beans. Cover and let soak overnight. Drain beans well.
2. Combine beans, ham bone, 3 quarts water, garlic salt, hot sauce, and Worcestershire sauce in Dutch oven. Bring to a boil. Reduce heat; cook, uncovered, 20 minutes.
3. Sauté celery, onion, and garlic in oil in a large skillet until tender. Add to bean mixture, reserving oil in skillet.
4. Add ham and sausage to skillet; cook until browned. Add ham and sausage, bay leaves, and salt and pepper to bean mixture; stirring well. Cook, uncovered, over medium heat 2 1/2 hours or until beans are tender, stirring occasionally. Remove bay leaves, and discard. Serve over hot cooked rice.
|
|