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Patrick’s Red Beans and Rice Recipe

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This recipe for Patrick’s Red Beans and Rice is from Phalen Family 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:  
½ lb dried kidney beans, rinsed and drained

½ lb dried small red beans, rinsed and drained

1 T dried thyme

1 t dried rosemary

¼ t rubbed sage

¼ t crushed fennel seeds

½ t cayenne

¼ t black pepper

2 bay leaves
Soak beans overnight in glass bowl with spices and enough water to completely cover the beans.



1 large chopped onion

3 cloves chopped garlic

3 oz chopped tasso ham

1 lb sliced smoked sausage or andouille

1 whole jalepeno
Directions:
Directions:
In large stock pot, sauté the onion and garlic until soft. Add tasso and sausage. Pour in beans. Add jalepeno. Add water, if needed, to completely cover the mixture in the pot. Bring to a boil. Reduce heat and simmer until beans are very soft. (about 4 hours) Stir occasionally to prevent beans from sticking on the bottom. You can tell they are ready when the larger kidney beans begin to fall apart.



Serve over rice with Tabasco sauce

 

 

 

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