Red beans and rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red beans |
| 1½ | pounds | Smoked sausage -- sliced |
| ½ | pounds | Smoked ham shanks |
| 1 | large | Onion -- chopped |
| 1 | Green pepper -- seeded and chopped | |
| 1 | Stalk Celery -- chopped | |
| 1 | Clove Garlic -- finely chopped | |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Ground pepper |
| ½ | teaspoon | Sage |
| 1 | Bay leaf | |
| 1 | pinch | Red pepper |
| Salt | ||
| Hot cooked rice | ||
Directions
Do not confuse red beans with kidney beans. Red beans may be labelled "small red beans" or "small red chili beans" and kidney beans as "large red beans." You can make red beans and rice with kidney beans (or other types of beans) but it won't taste the same.
Soak beans overnight. Drain, place in large pot and cover with water. Add all remaining ingredients to beans except salt and rice.
Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary.
Add salt to taste. Remove ham bones. Mash down on about ⅓ of the beans with a potato masher (beans should have a creamy texture).
Simmer 15 more minutes and then serve hot over rice.
Stephanie da Silva 24 Oct 1994 Recipe By :
From: Marjorie Scofield Date: 11-17-95 (14:10) (160) Fido: Recipes
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