Red beans and rice with smoked sausage 3
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried red beans |
| 1½ | pounds | Smoked sausage cut |
| Into chunks | ||
| 8 | ounces | Smoked ham shanks |
| 1 | Large onion chopped | |
| Salt | ||
| 1 | Garlic clove chopped | |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Ground pepper |
| ½ | teaspoon | Sage |
| 1 | pinch | Cayenne pepper |
| Freshly cooked rice | ||
Directions
Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2½ hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.
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