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Red Beans and Rice with Sausage Recipe

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This recipe for Red Beans and Rice with Sausage is from Favorite Recipes from the IAAP - Evansville Chapter , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds Dried Red Kidney Beans
1/4 cup Bacon Drippings
2 large Onions, Chopped
1 large Green Bell Pepper, Chopped
4 large Garlic Cloves, Minced
1 Ham Hock
Salt to Taste
Freshly Ground Black Pepper to Taste
Red Pepper to Taste
1/2 teaspoon Dried Leaf Marjoram or 1 1/2 teaspoons Chopped Fresh Marjoram
2 Bay Leaves
1 tablespoon Sugar
1 (12 ounce) can Beer
2 pounds Charice or Any Hot Sausage
3 tablespoons Vegetable Oil
Hot Cooked White Rice
12 Green Onions, Thinly Sliced
1/2 cup Minced Parsley
Directions:
Directions:
Sort through beans; discard any discolored ones. Rinse beans; set aside. Heat drippings in a large soup pot or Dutch oven. When drippings are hot, add onions, bell pepper, and garlic. Saute until vegetables are wilted. Add rinsed beans, ham hock, salt, black pepper, cayenne, marjoram, bay leaves, sugar, beer, charice, and enough water to cover. Bring to a boil; reduce heat. Cover and simmer until beans are soft and juice has thickened, about 3 hours, stirring occasionally. Add more water, if necessary. Discard bay leaves. To serve, spoon rice on each plate; ladle beans with liquid over top. Sprinkle with green onions and parsley.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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