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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound Red Kidney Beans
4 Small Ham Hocks
1 1/2 Pounds Smoked Sausage, Cut 1/2-Inch Round Slices
1 Large Onion, Chopped
1/2 Bell Pepper, Chopped
2 Ribs Celery, Chopped
1 Can Cream of Mushroom Soup
1 Package Onion Soup Mix
Pepper to Taste

Directions:
Directions:
Wash beans; place in a pot; cover with 2 inches of water and then bring to a boil. Turn off heat and let soak for 1 hour. In a skillet fry sausage slices for 10-15 minutes to remove excess grease. Remove meat; drain all but 2 tablespoons grease from skillet and add 2-3 tablespoons flour to make roux. Add about 2 cups water to skillet and let simmer for 2-3 minutes. Place beans, sausage, roux mixture, and soup and soup mix in a slow cooker. Sauté onions, peppers, and celery until wilted. Add this along with ham hocks to slow cooker. Cover with 1/2 inch water, and place on high for 3-4 hours. Stir occasionally and add pepper to taster. Place on low for another 2-3 hours. Continue cooking until beans are tender. Serve over rice.

 

 

 

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