"Hunger is the best sauce in the world."--Cervantes

Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bag of kidney dry beans that have soaked overnight in a lot of water.
1 medium chopped onion
3/4 of chopped bell pepper
salt and pepper to taste
2 washed ham hocks
1 clove chopped garlic
1 lb. large link sausage
l stalk chopped celery( not as much as there is bell pepper).
1 lb. hamburger meat

Directions:
Directions:
Soak 1 lb. kidney beans in plenty of water. The next morning, rinse beans well and place in stockpot with a lot of fresh water. Simmer onion, bell pepper, garlic and celery for 5 minutes. Drain and place tenderized vegetables in stockpot. If you use hamburger meat, brown it, drain and also place in stockpot. (I don't use ground meat). Be sure there is plenty of water covering the beans, and simmer on medium to low heat for 3 hours. Pour sausage that has been sliced and browned, in with cooked beans. Serve over cooked rice.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
I make this recipe in multiples, and freeze it in containers. It keeps well for several months.

 

 

 

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