Hearty red beans and rice

8 Servings

Ingredients

Quantity Ingredient
1 pounds Dry red kidney beans
2 teaspoons Garlic salt
1 teaspoon Worcestershire sauce
¼ teaspoon Hot pepper sauce
1 quart Water
½ pounds Fully cooked ham, diced
½ pounds Fully cooked smoked sausage, diced
1 cup Chopped onion
½ cup Chopped celery
3 Cloves garlic, minced
1 can (8 oz.) tomato sauce
2 Bay leaves
¼ cup Minced fresh parsley
½ teaspoon Salt
½ teaspoon Pepper
Hot Cooked Rice
Additional parsley, optional

Directions

Place beans in a Dutch oven or kettle; add water to cover by 2 inches.

Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans and discard liquid. Add garlic salt, worcestershire sauce, hot pepper suace and water; bring to a boil. Reduce heat; cover and simmer for 1½ hours. Meanwhile, in a skillet, sute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion, celery and garlic in drippings until tender; add to the bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley, salt, and pepper. Serve over rice. Garnish with parsley if desired. Yield 8-10 servings.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #657 by L979@...

on Jul 6, 1997

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