 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
This is from TOH. It gets its spark from cayenne pepper and crushed red pepper flakes. You can use containers or decorated holiday bags with a small bow to give as gifts. Prep time does not include cooking time. Ingredients:
1 bay leaf |
1 tablespoon dried parsley flakes |
1 tablespoon dried onion flakes |
2 teaspoons seasoning salt |
1 teaspoon ground cumin |
1 teaspoon sugar |
1/2 teaspoon celery seed |
1/2 teaspoon instant minced garlic |
1/4 teaspoon cayenne pepper |
1/4 teaspoon crushed red pepper flakes |
2 cups dried kidney beans |
1 cup long grain rice, uncooked |
4 1/2 cups water, divided |
1 1/2-2 lbs smoked ham hocks |
1 lb smoked sausage, sliced |
1/2 teaspoon salt |
minced fresh parsley (optional) |
Directions:
1. Combine first 10 ingredients and place in ziploc containers. Place beans and rice into separate containers.
2. TO PREPARE: Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand 1 hour.
3. Drain beans. Return them to the pan. Add seasoning mix, 2 12 cups water and ham hocks. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours.
4. Remove ham hocks. cut meat into bite sized pieces and return to pan. Add sausage. cover and simmer 30-40 minutes until beans are tender and sausage is heated through. Remove bay leaf.
5. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat , cover and simmer 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes.
6. Spoon into bowls, top with bean mixture. Garnish with parsley if desired.
|
|