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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package. Ingredients:
1 bay leaf |
1 tablespoon dried parsley flakes |
1 tablespoon dried minced onion |
2 teaspoons seasoned salt |
1 teaspoon ground cumin |
1 teaspoon sugar |
1/2 teaspoon celery seed |
1/2 teaspoon dried minced garlic |
1/4 teaspoon cayenne pepper |
1/4 teaspoon crushed red pepper flakes |
2 cups dried kidney beans |
1 cup uncooked long grain rice |
additional ingredients: |
4-1/2 cups water, divided |
1-1/2 to 2 pounds smoked ham hocks |
1 pound johnsonville® smoked sausage, sliced |
1/2 teaspoon salt |
minced fresh parsley, optional |
Directions:
1. Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch.
2. To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; 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.
3. Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
4. Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or 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 for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired. Yield: 4-6 servings.
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