Red beans and rice #02
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dried red beans | ||
| Ham hocks | ||
| 1 | pounds | Smoked sausage (up to) |
| 2 | larges | Bell peppers; chopped |
| 2 | larges | Onions; chopped |
| 2 | Ribs celery; chopped | |
| 1 | Clove garlic; minced (up to) | |
| 1 | can | Tomatoes with green chiles (Rotel); mashed |
| Salt | ||
| Red pepper | ||
| Hot sauce | ||
| Bay leaf | ||
Directions
Wash beans & soak in water to cover overnight. Cook beans with ham hock, water to cover & seasonings for about 2 to 2-½ hours. Cut sausage into 1-inch pieces & fry slightly on both sides. Remove sausage, set aside until beans are almost done. In sausage drippings, brown onion, bell pepper, celery & garlic. Add sausage, vegetables & tomatoes to beans. Serve over hot, cooked rice. (For a quick meal, use 2 cans red beans instead of the dried beans.)
GERE CARNATHAN
BILL SIMMONS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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