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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Red Beans and Rice Recipe

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This recipe for Red Beans and Rice is from Weisenhorn Family Heritage Cookbook, 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:  
1 pound dried small red beans
1 large ham hock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 tsp oregano
14 oz can diced tomatoes
1 pound sausage links, sliced
3 cups cooked rice
Directions:
Directions:
Pick and wash beans. Place in a large pot and fill with water to 1" over beans. Bring to a rolling boil and boil 2 minutes. Remove from heat, cover and let sit for 1 hour. Add all ingredients except sausage, bring to a boil, reduce heat and simmer 1 to 1-1/2 hours. Remove hock and set aside. Slice sausage into 1/4" rounds and add to beans. Cut any ham off of hock and add to beans. Simmer another 30 minutes. Serve over rice with hot French bread and hot sauce on the side for those who need to spice it up even more.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We prefer to use the small red beans, but if you can't find them, kidney beans will work.

 

 

 

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