Red Beans and Rice Recipe #379465
My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans.
by Imagenie
4¼ hours | 15 min prep
SERVES 8
- 1 lb dry red beans or dried red kidney beans
- 6 cups cold water
- 6 cups hot water
- 1 lb ham bone or smoked ham hock
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon ground red pepper
- 1 lb smoked sausage, cut in bite size pieces
- Rinse beans. In a dutch oven cover beans with 6 cups of cold water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat,cover and let stand for 1 hour. Drain and rinse.
- In same pan, combine rinsed beans, 6 cups of hot water, ham or hocks, onion, garlic, bay leaf, and ground red pepper. Bring to boil, then reduce heat and cover and simmer for about 2-1/2 hours, or until beans are tender. Add more water if necessary. Stir occasionally.
- Remove meat and cut from bone, then add to the beans.
- Add sausage and boil gently, uncovered for 15 to 20 minutes more, or until a thick gravy forms, stirring occasionally.
- Serve over hot rice.
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5 stars